Gazpacho soup is a wonderful summer treat - it's cool, refreshing and packs just the right amount of spice. This recipe is a twist on the classic using kaffir lime leaves and sweet mango. If you can't get kaffir lime leaves, increase the lime zest to two limes. With regard to the canned tomatoes, I find that if you use a good-quality brand and add in a couple of fresh tomatoes, the flavor is still quite good. That way, if you don't have easy access to a farmers' market and your supermarket tomatoes look like plastic (as they often do), you can still make a delicious gazpacho!
- 3 ripe mangoes, peeled and diced (reserve some for garnish)
- 2 large ripe tomatoes, peeled, seeded and roughly chopped
- 3 jalapeno chiles, stemmed and chopped
- 1 medium cucumber, peeled, seeded and chopped
- 8 to 10 kaffir lime leaves, center stem removed and minced
- 1 tablespoon chopped fresh cilantro
- Grated zest of 1 lime
- 2 tablespoons lime juice
- 2 tablepoons soy sauce
- 1 tablespoon sugar
- 1 can (28-ounce) good-quality diced tomatoes, partially drained
- Salt and freshly ground black pepper to taste
Rough chop the mangoes, tomatoes, jalapenos and cucumber and place in a blender container. Be sure to reserve some diced mango for garnish. Add the kaffir lime leaves, cilantro, grated lime zest, lime juice, soy sauce and sugar. Pulse the mixture until smooth. Add about 3/4 of the can of tomatoes and blend again. Season with salt and pepper to taste. Add the remainder of the tomatoes if you need to adjust the consistency. Ladle the soup into six small serving bowls and refrigerate for several hours. Top with diced mango and a sprig of cilantro before serving.
Makes 6 servings