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
12 x 2 oz shots
ripe mangoes (2 cups, chopped)
yellow bell pepper (1/2 cup, chopped)
jalapeño (1 1/2 tablespoons, chopped)
English cucumber, peeled (1 1/2 cup, chopped)
small yellow onion
salt, adjust to taste
small sprigs of mint, for garnish
In This Recipe
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.