This recipe is a sweet and savory variation on gazpacho soup that combines juicy mangoes and fresh tomatoes with jalapeños, red bell pepper, onion, orange juice, lime juice and cilantro.
It makes a tasty (and healty) starter for light summer meals and can easily be adapted to a variety of flavor profiles by substituting or adding a few simple ingredients.
Check out our recipe notes for Indian, Thai and Jamaican variations.
Mango Gazpacho Soup
- 3 large ripe mangoes, peeled, pitted and cut into chunks
- 4 large plum tomatoes, cored and roughly chopped
- 1 to 2 jalapeño peppers, stemmed, seeded and quartered
- 1/2 medium red bell pepper, stemmed, seeded and roughly chopped
- 1/3 cup sweet onion, chopped
- 3 tablespoons orange juice
- 1/4 cup freshly squeezed lime juice, plus more if needed
- 1/3 cup coarsely chopped fresh cilantro
- 3/4 teaspoon salt
- Freshly ground black pepper
- Place the mangoes, tomatoes, jalapeño pepper, red pepper, onion, orange juice, lime juice, cilantro, salt and few grinds of black pepper in a blender or food processor.
- Blend until smooth, taste and adjust the seasoning and add a little more lime juice if desired.
- Transfer the gazpacho into individual serving bowls, cover and chill for at least an hour before serving.
- Give this soup an Indian flair by adding a bit of yellow curry powder (1/2 teaspoon or more to taste) and a tablespoon of chopped fresh ginger.
- Try a Thai-inspired version by adding 1 or 2 finely minced kaffir lime leaves and a dash of fish sauce in place of some of the salt.
- Another option would be to kick up the heat considerably and make a Jamaican jerk version by swapping the jalapeño for a half (or more if you like) of a habanero pepper, then adding ground allspice, cinnamon, and nutmeg to taste.