I woke up dreaming up this recipe. It’s unlikely that mangoes, native to India, were enjoyed in Andalusia, birthplace of gazpacho. But the smooth, sweet golden flesh of the mango is a natural fit for a cooling soup on hot summer days. The classic gazpacho has few ingredients: tomato, cucumber, pepper, onion, garlic, salt, vinegar, stale bread, and water. In this recipe, I’ve stayed close to the original (if it ain’t broke…), swapping out the tomato for another fruit, mango, spicing it up just a little with the slow burn of jalapeño, and used yellow instead of green bell pepper to keep this gazpacho mango-hued. I’ve also omitted the stale bread, which is traditionally used to thicken gazpacho, as mango naturally thickens when puréed. I serve my mango-jalapeño gazpacho in some gorgeous Moroccan tea glasses that were given to me as a gift, but any clear shot glasses will do. ¡Buen provecho!
Yield: Makes 12 x 2 oz shots
Ingredients
2 ripe mangoes (2 cups, chopped)
1/2 yellow bell pepper (1/2 cup, chopped)
1 jalapeño (1 1/2 tablespoons, chopped)
1 English cucumber, peeled (1 1/2 cup, chopped)
2 cloves garlic
1/2 small yellow onion
1 tablespoon white vinegar
1 tablespoon olive oil
1 teaspoon salt, adjust to taste
12 small sprigs of mint, for garnish
Technique
2. Peel cucumber and coarsely chop, reserving a little bit for garnish (for the cucumber I bought, I saved about 1/4 for garnish). Add to blender.
Love mango? Try out some of my other mango recipes:
Thank you for coming by!
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