I really loved having themed-based soups with Rainbow Soup Month so I am going to continue this idea by making four different types of gazpacho’s this month. I made a traditional tomato-based Gazpacho last year so for this month I want to try to use some of those flavors and create variations on the same theme. This week, I am starting with a Mango Gazpacho using aspects of the classic recipe (cucumbers and peppers) but altering it a bit using mango, yellow and orange tomatoes and yellow and orange peppers. Check out Soupy next week when I make a Almond/Grape Gazpacho!
1 cup of water
1 large mango, peeled and chopped
5-6 small heirloom tomatoes, chopped
4 cloves garlic, peeled and minced
1 yellow pepper, chopped
1 orange pepper, chopped
1 red onion, peeled and diced
1 cucumber, chopped
1-2 stalks of celery, chopped
2-3 sprigs of fresh basil
1 tablespoon of honey
1/4 cup olive oil
pinch of sea salt and pepper
Chop up the mango, tomatoes, cucumber, onion and peppers into small squares. Place in a bowl with olive oil and lime and let marinate for about 15 minutes. Add the vegetables to a blender with the basil, honey, and one cup of water and grind together until the soup reaches your preferred consistency (I left the soup a bit chunky.) Pour in a bowl and taste with salt and pepper. Let chill for 2-3 hours. Serve cold and garnish with some cucumbers, tomatoes and/or some mango pieces.
Posted: Monday, July 18th, 2011 @ 1:30 am
Categories: chilled soups, recipes, vegetarian and vegan soups.
Tags: chilled soups, Gazpacho, Gazpacho Soup Month, Mango Gazpacho.
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