Mango Gazpacho Soup

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

Mango Gazpacho Soup

Yield: 3 to 4 servings (3-1/2 cups)
Prep Time: 20 minutes
Total Time: 20 minutes

This sweet and savory variation on gazpacho soup uses mangoes, tomatoes, jalapeño, cilantro and lime juice to make a fresh-flavored summer starter.

Ingredients

  • 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

Instructions

  1. 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.
  2. Blend until smooth, taste and adjust the seasoning and add a little more lime juice if desired.
  3. Transfer the gazpacho into individual serving bowls, cover and chill for at least an hour before serving.

Notes

Flavor Variations:

We love this soup recipe as is, but it's also fun to change the flavor profile with just a few simple additions.

You can give it 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 the 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 stemmed, seeded habanero pepper, then adding ground allspice, cinnamon and nutmeg to taste.

© Lynne Webb