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.
Servings: 3 to 4 servings (3-1/2 cups)
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.
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
Calories: 165 | Total Fat: 1g | Sodium: 591mg | Carbohydrates: 40g | Fiber: 5g | Sugar: 34g | Protein: 3g