Mango Gazpacho

Coastal Living
Mango Gazpacho Recipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
If you need to chill the soup quickly, cover it and put it in the freezer for 15 to 20 minutes. You can also pour the soup into a bowl and place it in a larger bowl filled with ice.
Makes 4 servings


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2 1/2 cups peeled, pitted, and chopped mango
1/2 English cucumber, chopped
1 jalapeño pepper, seeded and chopped
1 green onion (white part only), chopped
1/2 cup orange-mango juice
1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro
Salt to taste
Ground cayenne pepper


Prep: 15 Minutes

Combine first 6 ingredients in a blender or food processor, and process until smooth. Add cilantro, pulsing just to combine. Stir in salt, and chill. To serve, divide soup among 4 bowls, top each one with a generous 1/4 cup Mango Salsa, and sprinkle with a pinch of cayenne pepper.

Created date

May 2011