Pin ItMANGO GAZPACHO
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| Serves | 10-12 four ounce servings |
| Prep time | 20 minutes |
| Dietary | Gluten Free, Plant-based, Vegetarian |
| Meal type | Appetizer, Soup, Starter |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| By author | Aloha Cooks |
Mango Gazpacho is a low-calorie, quick and easy recipe that is a refreshing Summer treat with a spicy bite!
Ingredients
- 1 Mango, very ripe (remove pit and peel)
- 1 Cucumber, peeled (English cucumbers are sweeter, reserve portion for garnish)
- 1 Jalapeno Pepper (remove seeds and membranes or leave for more heat)
- 1 small Onion (peeled and quartered)
- 1 Garlic clove (peeled)
- 1/4 cup Cilantro (leaves and stems chopped and loosely packed)
- 1 Lime (fresh squeezed)
- 1 tablespoon Coconut Oil (unrefined and virgin or use Extra Virgin Olive Oil)
- dash Celtic Sea Salt or Himalayan Salt (to taste)
- 1 dash Fresh Ground Pepper (to taste)
- Extra Virgin Olive Oil (for garnish)
- Cucumber (diced with skin on for garnish)
Note
If you can't find a fresh mango then substitute with ripe, juicy peaches. Or use frozen mangos or peaches.
Directions
| Step 1. | |
| Put all ingredients in food processor or blender and mix well. Make sure to reserve a small portion of the cucumber with skin on for garnish. | |
| Step 2. | |
| Refrigerate until thoroughly chilled. | |
| Step 3. | |
| Ladle chilled gazpacho into very small serving bowls or "shot" glasses for food tastings. | |
| Step 4. | |
| In the middle of each serving, drizzle a spoonful of extra virgin olive oil on top of it. | |
| Step 5. | |
| Dice remaining piece of cucumber into fine pieces with skin on and float a small spoonful on top of the oil on each serving. | |
| Step 6. | |
| Serve and enjoy! | |
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