Flip Cookbook

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Sunset Gazpacho

“Mangos on sale!”. That is music to my ears! Not sure if I’m the only fortunate one, but my Whole Foods is having a sale on mangos. Not the hard, tough kind of mangos, but the soft, smooth, juicy kind. The kind that transports you to a tropical paradise where beads of sweat gather on your forehead only because of the stress of the hot sun warming up your very soul. Being the deal hunter and mango lover that I am, I couldn’t pass up bringing some of these jewels home.

Gazpachos are amazing soups. They are a cold soup – so perfect for lunch on a hot day or as an appetizer to a hot meal. They are quick to make since there is absolutely no cooking involved. Yet, they carry a taste of exceptionality.

Traditionally gazpachos use tomatoes as a base. This recipe deviates from tradition by using the tropical mango instead. I’ve named it “Sunset Gazpacho” because it reminds me of a velvet sunset behind the silhouettes of beautiful green trees. Enjoy!

Sunset Gazpacho

Makes: 6 servings
Ready in: 20 minutes

Ingredients

  • 1 mango (about 2 cups diced)
  • 2 cups orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1 seedless cucumber
  • 1 small bell pepper
  • 1 small onion
  • 2 medium garlic cloves
  • 1 small jalapeno pepper (optional)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh basil (cilantro would work well too)
  • salt and freshly ground black pepper

Directions

1. Peel and pit the mango. Start by slicing the mango lengthwise along the flat side on both sides of the seed using a sharp knife. Cut this into half. Then slice off the sides. Separate the pulp of the slices from the skin by running the knife as close to the skin as possible. Remove any remaining fruit that is on the seed.

2. Using a food processor or blender, blend the mangos, orange juice and olive oil until smooth.

3. Peel and cut the cucumber into 1/4 inch dice.

4. Remove the seeds from the bell pepper and cut it into 1/4 inch dice.

5. Dice the onion.

6. Using a garlic press, mince the garlic cloves. Alternatively you can mince with a knife.

7. Slice a jalapeno pepper lengthwise to remove the seeds. The seeds carry a lot of the spice of the pepper – so be careful not to touch your eyes after handling a jalapeno. Mince the seeded jalapeno.

8. Chop up the basil.

9. Combine everything in a medium bowl. Add salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

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6 Responses to Sunset Gazpacho

  1. kathy says:

    This is a beautiful recipe! I hope you will submit this (and more) to http://www.FindingVegan.com

    ~Kathy

    • Raj says:

      Hi Kathy – Thanks for letting me know about findingvegan. What a great site! I’m glad you enjoyed my recipe.

  2. Jayu says:

    I could never imagine Mangoes with onion, garlic, jalapenio, capsicum and so on! all I imagined was with sweetness, oh well, this I must try.
    cause I have to taste it.
    Thank you.

  3. Tracee says:

    This looks wonderful. We love mangos. What a great summer recipe.

    • Raj says:

      Thanks Tracee! We’re big mango fans too. Try this recipe out with red bell peppers for another pop of summer color.

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