Summer is officially here! Like I mentioned on this post, Mexico City summers are cool and wet. It has been rainy and in the 60s since last Saturday. However, I hear from my friends that in many parts of the US it has been humid and extremely hot. It is to all of you I want to dedicate this mango and avocado gazpacho.
When I decided to roll Mango Mania 2012 I knew I wanted to include a cold soup. I was inspired by a delicious soup I had last year in Azul Condesa for their mango festival. It was cold, it was creamy, it was just delicious. I’m still planning to make something similar, but in the meantime here’s another great cold soup to keep you cool.
Gazpacho is a Spanish tomato-base soup that is made with raw vegetables and served cold. It’s widely popular in Spain and Portugal during the summer months because of its refreshing qualities. Oddly enough, I have never made the original gazpacho but have experimented with the idea and made a green grape and a watermelon gazpachos that turned out delicious and refreshing. And now I bring to you my latest gazpacho creation using my favorite fruit as the main ingredient.
- 3 ripe manila or ataulfo mangoes, peeled and cut in cubes
- ½ cup orange juice (optional, see note below)
- ½ white onion
- 1 garlic clove
- 1 medium cucumber, peeled
- 1 yellow bell pepper, seeded
- 3 to 4 stalks of celery
- ¼ cup extra virgin olive oil
- salt and white pepper to taste
- 1 avocado, cubed
- mint leaves for garnish
- Using a food processor blend mango, onion and garlic. Use some orange juice if necessary (see note below).
- Add the rest of the ingredients, except avocado and mint leaves, and pulse until they get roughly chopped. If you want a smoother consistency blend for longer.
- Chill the gazpacho for at least two hours and served in chilled bowls or glasses.
- Garnish with avocado and mint leaves and stay cool!