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Mango Gazpacho

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Prep time 15 mins
Yield Makes 4 servings
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.

Ingredients

  • 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
  • Mango Salsa
  • Ground cayenne pepper

How to Make It

  1. 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.