Mango Gazpacho

Pane-Bistecca

Even if I’m repeating myself, gazpacho is an absolute must in summer. And this mango gazpacho is incredibly fruity! It’s still mango season here, so I can make lots of recipes with this delicious fruit!

Cold soups have been all the rage for years, and I love making them too. They’re very refreshing, and whether served as a starter or as a shot to refresh the palate between courses, gazpacho is the perfect choice!

And because this recipe fits perfectly to the event Event “Die Küche bleibt kalt” on Zorras Kochtopf, hosted by Danii from Lecker Bentos und mehr, it is taking part in it.

Prep time

15 min

Cooking time

0 min

Rest time

4 h

Portions

Total time

4 h 15 min

Ingredients

3 ripe Mangos
4 Tomatoes
2 Garlic cloves
1 small red Onion
½ chopped Cucumber
½ Celery Stick, chopped
1 Lemon, the Juice
Salt and Pepper
½-1 tsp Chili
25 ml Olive Oil
some Water to thin it
chopped Cucumber or edible Flowers for Decoration

Instructions

Step 1

Pit the mangoes and place the flesh in the blender jar. Peel and chop the tomatoes, then add them.

Step 2

Add the garlic cloves and onion, as well as the cucumber and celery. Briefly pulse everything in the blender.

Step 3

Add the lemon juice, spices, and olive oil and purée well. Adjust the seasoning if necessary and thin with a little water.

Step 4

Let it chill in the refrigerator for at least 4 hours, preferably overnight.

Step 5

Pour into soup bowls or shot glasses, garnish with a little chopped cucumber or edible flowers and serve.

Notes

And here you can find more: Yogurt-Tomato Gazpacho and Gazpacho Andaluz!

Mango Gazpacho