Mango gazpacho is a flashy, refreshing and festive cold soup meant to share with friends on a hot day, along with a splashy summer drink and tropical house music playing in the background. At least that’s what I think every time I make it!
The best time to make mango gazpacho is at the height of summer when Florida mangoes flood the supermarkets and farmers markets are brimming with local cucumbers and peppers.
Decades ago a friend from Mexico City taught me to pick mangoes when they’re a hair away from being overripe. She found it amusing that the soft and sweet mangoes were often found in the discount bin and the hard and sour ones were on display tables. I’ve learned to look for mangoes that actually smell like mangoes and are somewhat soft, yet not at all squishy, wrinkly, or sticky in any way. I’m also not shy about scouring the bargain section for ripe mangoes and admit to feeling a bit more clever in the process.
Dice all the fruit and vegetables before pureeing for a quicker, more evenly pureed soup. Whether the soup is chunky or smooth is a personal choice and I’ve given directions for both options. Pureeing the soup makes it easier to drink it. (It also makes a striking summer party food.)
By the way, this post has the first pictures I’ve taken in manual mode on my camera. My talented niece the photographer visited me last week and patiently showed me how to actually use my camera without putting it on auto mode. It’s like learning to read or write…a skill with endless possibilities! (I think the picture below she actually took while showing me how to adjust my camera settings.)
Mango Gazpacho Recipe
3 cups ¼” diced mango (from 3 medium mangoes)
½ cup ¼” diced cucumber (peeled and seeded)
½ cup ¼“ diced orange, yellow or red bell pepper
¼ cup ¼” diced red onion
1 cup grapes – cut into even eighths
2 tsp seeded and finely diced jalapeno pepper
1 tsp minced garlic
2 tsp olive oil
2 tsp rice vinegar
2 Tbs lime juice (from 1 medium lime)
1 tsp honey
1 Tbs fresh orange juice
¼ tsp kosher salt
¼ tsp freshly ground pepper
optional herbs for garnish: 1 Tbs. minced mint OR minced cilantro OR minced basil
- In a large bowl mix all ingredients along with any juice from the mango. Puree ¼ of the soup and add back to the bowl. Made this way, the gazpacho will be more reminiscent of tomato gazpacho
Puree all ingredients in a food processor, blender or hand immersion blender until smooth.
- Season to taste once you’ve made the soup by adding more salt, pepper, lime juice, orange juice, or Tabasco. Add purified water if gazpacho is too thick.
- Chill well before serving.