Description
This Irresistibly Fresh Mango Gazpacho is a vibrant and refreshing summer soup, perfect for hot days. Combining the sweet juiciness of ripe mangoes with the crispness of cucumber and a hint of spicy jalapeño, it’s a flavorful cold soup that is easy to prepare, healthy, and packed with bright tropical flavors. The addition of lime juice and extra virgin olive oil rounds out the taste, making it a must-have chilled appetizer or light meal.
Ingredients
Scale
Main Ingredients
- 2 cups ripe mangoes, diced
- 1 cup English cucumber, diced
- 1 medium red bell pepper, diced
- 1 small jalapeño, optional
- 2 cups vegetable broth (homemade or store-bought)
- 1 lime, juiced (freshly squeezed)
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the Ingredients: Peel and dice the ripe mangoes, English cucumber, and red bell pepper into small, even pieces to ensure a smooth blending. If using jalapeño, finely chop it to adjust the heat level of the gazpacho.
- Combine in a Blender: Add the diced mangoes, cucumber, bell pepper, jalapeño (if using), and vegetable broth into a high-speed blender. This combination forms the base of the soup and balances sweetness, freshness, and spice.
- Blend Until Smooth: Blend on high speed until the mixture is completely smooth and creamy. If the consistency is too thick, add more vegetable broth in small increments to reach your preferred texture.
- Add Lime Juice and Olive Oil: Pour in the freshly squeezed lime juice and extra virgin olive oil. Blend again briefly to fully incorporate these ingredients, which enhance the tanginess and add a silky richness to the gazpacho.
- Chill Before Serving: Transfer the gazpacho to a pitcher or airtight container and refrigerate for at least 2 hours to allow flavors to meld and the soup to become refreshingly cold.
- Serve: Stir the gazpacho well before serving. Pour into bowls or glasses and optionally garnish with extra diced mango, cucumber, or fresh herbs like cilantro for an added burst of color and flavor.
Notes
- For a spicier version, keep the jalapeño seeds; for milder, remove them before blending.
- Homemade vegetable broth enhances flavor but store-bought is a convenient alternative.
- Adjust olive oil quantity to suit taste and dietary preferences.
- This gazpacho can be made up to one day in advance and stored refrigerated.
- Garnishes such as fresh cilantro, diced avocado, or a drizzle of cream can elevate presentation.
