Soups and Salads — By Ben on 21 June 2012
Mango Gazpacho

[donotprint]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 recipe.

When I decided to roll Mango Mania 2012 I knew I wanted to include some kind of 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. And I got to use the brand new food processor Jon gave me for my birthday![/donotprint]

Mango Gazpacho
Author: 
Recipe type: Soup
Cuisine: Spanish
Serves: 6
 
Ingredients
  • 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
Instructions
  1. Using a food processor blend mango, onion and garlic. Use some orange juice if necessary (see note below).
  2. 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.
  3. Chill the gazpacho for at least two hours and served in chilled bowls or glasses.
  4. Garnish with avocado and mint leaves and stay cool!

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(13) Readers Comments

  1. Cold soups are my favorites and this one is wonderful. Ben your photograps are beautiful. Congrats!

  2. What an interesting take on gazpacho Ben! I adore it! keep up the mango madness!

  3. This looks gorgeous, Ben!

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