Mango Gazpacho
Mango Gazpacho is a fun, flavorful twist on the classic chilled soup—light, sweet, tangy, and refreshing. It’s healthy, comes together quickly, and hits the spot on a hot summer day! A personal chef client favorite, so it's well-tested!
Servings: 4
Ingredients
- 1 bag (10-ounce) frozen mango chunks thawed (do not drain)
- 3/4 cup 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 large English cucumber or 1 Kirby, seeded and finely chopped
- 1/2 small red onion finely chopped (approximately 1/4 cup)
- 1 small jalapeno, serrano or Fresno pepper finely chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh cilantro
- Lime wedges for garnish
Instructions
- Combine thawed mango chunks, water, rice vinegar, lime juice and olive oil in a food processor, blender, or bowl if using an immersion blender.
- Process until smooth. Transfer to a bowl or keep in the bowl if you use an immersion blender to puree.
- Stir in diced mango, cucumber, red onion, jalapeno, chives, cilantro and salt and black pepper to taste.
- Add additional rice vinegar and lime juice to taste as needed. Refrigerate for 1 hour to chill.
Notes
SUBSTITUTIONS:
- Because serranos can be very hot, use jalapenos instead and remove the seeds and membrane.
- Be sure to use unseasoned rice vinegar. Seasoned rice vinegar has added sugar and salt.
- Serve in glasses for a unique presentation, but include a spoon for your guests.
- Can be made up to 24 hours in advance. Refrigerate until you're ready to serve.
Nutrition
Serving: 1 | Calories: 185kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 212mg | Fiber: 2g | Sugar: 9g | Vitamin A: 836IU | Vitamin C: 37mg | Calcium: 25mg | Iron: 1mg