Author Notes: I woke up dreaming of this recipe. It's unlikely that mangoes, native to India, were enjoyed in Andalusia, birthplace of gazpacho. But the smooth, sweet golden flesh of the mango is a natural fit for a cooling soup on hot summer days. The classic gazpacho has few ingredients: tomato, cucumber, pepper, onion, garlic, salt, vinegar, stale bread, and water. In this recipe, I've stayed close to the original (if it ain't broke...), swapping out the tomato for another fruit, mango, spicing it up just a little with the slow burn of jalapeño, and used yellow instead of green bell pepper to keep this gazpacho mango-hued. I've also omitted the stale bread, which is traditionally used to thicken gazpacho, as mango naturally thickens when puréed. I serve my mango-jalapeño gazpacho in some gorgeous Moroccan tea glasses that were given to me as a gift, but any clear shot glasses will do. ¡Buen provecho! - Beautiful, Memorable Food
Makes 12 x 2 oz shots
- 2 ripe mangoes (2 cups, chopped)
- 1/2 yellow bell pepper (1/2 cup, chopped)
- 1 jalapeño (1 1/2 tablespoons, chopped)
- 1 English cucumber, peeled (1 1/2 cup, chopped)
- 2 cloves garlic
- 1/2 small yellow onion
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt, adjust to taste
- 12 small sprigs of mint, for garnish
- Peel mangoes, coarsely chop flesh, and place into a blender.
- Peel cucumber and coarsely chop, reserving a little bit for garnish (for the cucumber I bought, I saved about 1/4 for garnish). Add to blender.
- Slice bell pepper, reserving a few tablespoons to finely dice for the garnish. Add to the blender along with the onion and garlic. Blend until you have a smooth purée, adding a small amount of cold water as necessary for blending.
- Add vinegar, olive oil and salt, and blend until well combined.
- Finely dice the reserved bell pepper and cucumber and set aside to use as garnish.
- Pour gazpacho into shot glasses and chill for at least one hour until very cold. When ready to serve, sprinkle a few pieces of diced bell pepper and cucumber on top and add a sprig of mint.
- This recipe was entered in the contest for Your Best Mangoes