Gazpacho always speaks of the warm weather months. Bursting with flavors, try this gazpacho recipe. Mango pairs beautifully with traditional gazpacho ingredients, and the addition of jalapeńo adds a bit of heat. You'll love it!
MANGO GAZPACHO RECIPE
Prep Time: 20 minutes Yield: 6-8 servings
INGREDIENTS:
6 tomatoes, core and seeds discarded, medium diced
1 medium red onion, finely diced
1 English cucumber, peel and seeds discarded, medium diced
3 large chopped fresh mangoes, or 3 cups frozen, thawed, drained and chopped
2 jalapeños, seeds discarded, finely diced
1 cup chopped fresh cilantro
3 garlic cloves, crushed and minced
1/4 cup olive oil
3 tbsp fresh lime juice
1 tbsp white or red wine vinegar
2 tsp sugar (to taste)
1 tsp white pepper
1 tsp salt (to taste)
1/4 tsp cumin
Toss together all ingredients in a large glass bowl.
Remove 1-2 cups of the mixture, puree with an immersion blender, then add back into the bowl.
Refrigerate several hours to allow fruits to release their juices and flavors to meld.
If you cannot find ripe mangos, high quality frozen mango pieces, thawed, work beautifully!