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.
- 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.
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.