Recipe Redux – Mango Gazpacho

Mango Gazpacho

This month’s Recipe Redux theme is “beat the summer heat with no cook meals.” Summer is peak growing season for many fruits, vegetables and fresh herbs. While cooking can bring out a variety of flavors as well as enhance nutrients in some cases (i.e., cooked tomatoes have a much greater lycopene content than raw), there are times when it is great to just enjoy the bright, raw flavors of fruits, vegetable and herbs. And it has just been too hot for much cooking in my kitchen lately. My mango gazpacho fits the bill perfectly.

I first had this soup many years ago at a dear friend’s restaurant in Kamas, Utah. She shared the recipe with me and I’ve made it a handful of times, each time changing and improving upon it in flavor and nutrient profile (no lemonade in mine, thank you). This time I nailed it.

I hope you enjoy the velvety mingling of sweet and spicy in this delicious soup that is a great accompaniment to any meal.

Mango Gazpacho

 

Mango Gazpacho

Yield: About 6 servings

2 mangoes, peeled and roughly chopped
1 cup orange juice
1/3 cup grapes
½ cup frozen corn, thawed
1 jalapeno, seeded and roughly chopped
1/3 cup roasted red peppers
¼ cup onion, roughly chopped
½ tomato, roughly chopped
½ cucumber, peeled, roughly chopped
juice from 2 limes
¼ cup loosely packed Thai basil leaves
salt and pepper to taste
hot sauce to taste

  1. Place all ingredients in a food processor or blender and puree. Chill until ready to serve.
  2. Garnish with additional chopped cucumber and mango just before serving.

Note: Depending upon the capacity of your food processor or blender, you may need to puree ingredients in batches.

  • swankydietitian

    Wow, this looks so refreshing!
    I love the addition of mango! YUM! 

  • NutriBudgeteer

    The color of your soup is outstanding. It’s an interesting combination of foods.

  • Jennifer TheFoodery

    mmmm….looks good! I love the color orange, this is just beautiful! 🙂

  • tspbasil

    Wow – Ann this is so gorgeous and So creative – I’m anxious to try it!

  • 2eatwell

    What a beautiful dish! Love that it looks sweet but it’s got a savory bite!

  • anndunawayteh

     @swankydietitian Thank you!

  • anndunawayteh

     @NutriBudgeteer Yes, it is an interesting combination but it really works! Thanks!

  • anndunawayteh

     @Jennifer TheFoodery Thanks!
     

  • anndunawayteh

     @tspbasil Thank you! If you want a little more spice, add some more jalapeno!

  • anndunawayteh

     @2eatwell Yes, I love the combination! Thanks!

  • marybrighton66

    Great idea to add a sweet fruit to your gazpacho! Good minds think alike…
    Love the jalapeno pepper addition and it looks very appetizing.

  • ElizabethEats

    YUM!!!

  • Sounds really delicious – I love Thai basil!

  • anndunawayteh

     @marybrighton66 Thank you! It is!

  • The word “fruit” has a precise botanical meaning (a part that developed from the ovary of a flowering plant), which is considerably different from its culinary meaning, and includes many poisonous fruits. While peaches, plums, and oranges are “fruit” in both senses, many items commonly called “vegetables”  such as eggplants, bell peppers, and tomatoes  are botanically fruits, while the cereals  are both a fruit and a vegetable, as well as some spices like black pepper and chili peppers. Some plant products, such as corn or peas, may be considered to be vegetables only while still unripe.