Mango Gazpacho with Crab and Jalapeno Relish

Mango Gazpacho with Crab and Jalapeno Relish fits the definition of perfection on a hot summer day!  Besides being absolutely delicious, it’s absolutely easy!

Mango Gazpacho with Crab and Jalapeno Relish is a refreshing alternative to tomato gazpacho that’s sweet, but with the right amount of acidity.  It’s also spicy, herbaceous and perfect as part of a light lunch or a refreshing starter for your summer entertaining menu.  Tomato gazpacho never had it this good!

Frozen mango is a great convenience product that I like to use for the base of this gazpacho.  The mango is frozen at the peak of ripeness so the result is a silky, smooth full mango-flavored puree.

To make this easy and refreshing Mango Gazpacho with Crab and Jalapeno Relish, simply place thawed mango chunks, water, rice vinegar, lime juice and olive oil in a food processor or blender and process until smooth.  Transfer to a bowl and add the remaining ingredients.

How to peel a mango:

Working around the flat pit of a mango can be tricky and the flesh slippery.  I’ve tried fancy-schmancy mango cutters, but when they get dull, they’re useless.

Instead, use a sharp knife to cut around the pit.  (A good chef’s knife is the best kitchen investment you can make!)  When you’re close to the pit, there will be a textural change to the mango flesh and you’ll definitely know when you hit the pit!

How to dice a mango:

To easily dice a mango, hold the mango half (flesh up) and make narrow slices all the way across.  Turn the mango 90 degrees then cut the flesh in the other direction creating a checkerboard pattern.  Scoop out the flesh and you will have evenly diced mango.  However, please be careful not to cut your hand…. K?

Here’s a tutorial on how to do it.

A relish made with sweet crab, lime juice, spicy jalapeno and cilantro is the perfect topper for Mango Gazpacho with Crab and Jalapeno Relish!

As a chef, I like to push the envelope a little when it comes to presentation.  For a unique presentation as shown, serve in glasses, but be sure to include a spoon for your guests.

Enjoy!

For more great chilled soup recipes, be sure to try my:

Very Veggie Gazpacho

This deliciously crunchy and chunky version of gazpacho, the classic cold Spanish soup is as refreshing as it gets. Tomatoes, cucumbers, celery, bell peppers, jalapeño peppers, scallions, and plenty of garlic float in a tangy tomato juice base.

Read More

Chilled Cantaloupe Soup

Chilled Cantaloupe Soup is super easy and so refreshing!  Serve it as a starter for an elegant lunch, light summer supper or as a healthful late afternoon "pick-me-up!"

Get the Recipe

Cold Thai Cucumber Avocado Soup with Cucumber Relish

Cold Thai Cucumber Avocado Soup with Cucumber Relish is as refreshing as it gets on a hot summer day with Greek yogurt, tangy lime juice, cilantro and a touch of spice!

Get the Recipe

Sweet Corn and Sundried Tomato Chowder with Goat Cheese and Chive Croutons

Sweet Corn and Sundried Tomato Chowder with Goat Cheese and Chive Croutons is a lovely summer soup and can be served hot or cold!

Read More

Helpful tools and equipment to make Mango Gazpacho with Crab and Jalapeno Relish  (Affiliate Links):

Yield: 4

Mango Gazpacho with Crab and Jalapeno Relish

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Mango Gazpacho with Crab and Jalapeno Relish fits the definition of perfection on a hot summer day!  Besides being absolutely delicious, it's absolutely easy!

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• GAZPACHO
• 1 bag (10-ounce) frozen mango chunks, thawed (do not drain)
• 3/4 cold water (or as needed)
• 1/4 cup rice vinegar (or as needed)
• 2 tablespoons lime juice (or as needed)
• 1 tablespoon fruity extra-virgin olive oil
• 1 large mango, pitted and diced
• 1/2 English cucumber (or 1 Kirby), seeded and finely chopped
• 1/4 cup finely chopped red onion
• 1 small jalapeno pepper, finely chopped
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh cilantro
• salt and freshly ground black pepper, to taste
• RELISH
• 1 can (6-ounce) lump crabmeat, drained
• 1 large lime, juiced
• 1 small jalapeno pepper, finely chopped
• 1/4 cup chopped fresh cilantro
• salt and freshly ground black pepper, to taste

Instructions

1. GAZPACHO: Combine thawed mango chunks, water, rice vinegar, lime juice and olive oil in a food processor or blender. Process until smooth. Transfer to a bowl.
2. Stir in diced mango, cucumber, red onion, jalapeno, chives, cilantro and salt and black pepper to taste.
3. Add rice vinegar and lime juice to taste as needed. Refrigerate 1 hour to chill.
4. RELISH: Combine relish ingredients in a small bowl. Serve atop mango gazpacho.

Notes

Serve in glasses for a unique presentation, but be sure to include a spoon for your guests!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 240 Total Fat 9g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 7g Cholesterol 29mg Sodium 700mg Carbohydrates 36g Net Carbohydrates 0g Fiber 5g Sugar 29g Sugar Alcohols 0g Protein 8g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.