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
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
- 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.
Recipe Notes
Flavor variations:
- 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.
Nutrition Information
Nutrition Facts
Mango Gazpacho Soup
Amount per Serving
Calories
165
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
591
mg
26
%
Carbohydrates
40
g
13
%
Fiber
5
g
21
%
Sugar
34
g
38
%
Protein
3
g
6
%
Calcium
42
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Calcium
42
mg
4
%
Iron
1
mg
6
%
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