Carrots and Spice

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Salads & Vegetables Soups Summer Vegetarian

Mango Gazpacho

During a summer day nothing is as good as a cool gazpacho.  And, add some mangos to it and you are dreaming about sitting on the beach in Hawaii.   This recipe comes from Chef Nick Mastrascusa who works at the Four Seasons Resort Hualalai in Hawaii.

For this recipe, I highly recommend selecting ripe mangoes.  Also yellow tomatoes, with their low-acidity, are used instead of the traditional red tomato. Make sure the mangoes and tomatoes are at their peak of ripeness for a big, rich flavor. Make sure to slowly blend in the olive oil so that the soup will have a velvety, smooth texture.  If you like your gazpacho a little less sweet, and slightly more tangy, use one mango versus two.

This soup is just not only delicious but also gorgeous with its yellow coloring. It is so easy to make, there really is no cooking required here.  And your guest will be astonished with how good this is.  Last, but not least, you can have a great time serving this soup: serve in bowls or martini glasses, use your imagination for decoration and enjoy!

Mango Gazpacho

Yields:  6 to 8 servings | Prep Time: 20 minutes | Chill Time: 4 hours

2 large ripe mangos (about 4 cups), peeled and roughly chopped
4 medium yellow tomatoes (about 4 cups), roughly chopped
2 cloves garlic
2 small shallots
1 cup roughly chopped European cucumber, plus 2 tablespoons additional, finely chopped, for garnish
1/2 cup roughly chopped celery
1/4 cup lemon juice
1/4 cup olive oil, plus additional for garnish
Salt and freshly ground black pepper, to taste
Favorite hot sauce, for garnish

In a blender, combine all of the ingredients except the oil, the salt and pepper, and the garnishes, and process until smooth. Then, add the olive oil slowly so it blends into the soup. Season to taste with salt and pepper.

The thickness of the soup will be based on how ripe the mangos are. As there is no liquid in the recipe other than the vegetables, the riper the mangoes, the better.

Refrigerate for at least 4 hours. Four hours before serving, chill small glass bowls or martini glasses.  You can store the soup in the refrigerator up to 2 days, if the soup is too thick after storage you may can put in some vegetable stock to thin it out.

When ready to serve, pour the soup into the bowls and garnish each one with some diced cucumber, a few drops of hot sauce and olive oil. Serve immediately and Enjoy!

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Comments

  4. What a beautiful twist on gazpacho! I just happen to have yellow tomatoes ripening soon. I’m definitely going to try this gazpacho with some of those homegrown tomatoes. Just a lovely recipe!

  6. Looks excellent. I imagine it’d taste just as good, but look very different if we used red tomatoes.

  7. My hubby loves anything with mango so I bet he’d love this. It looks really good.

    Have a great week ahead.

  13. This sounds so good. I haven’t made gazpacho before, but mango sounds right up my alley! And I just got back from Hawaii…this will bring me (taste wise) right back to the beach 🙂

  14. It looks delicious but you know me about including fruit in salty dishes… But I am sure I am in the very minority and tthat this dish will make it to all the top recipe columns and I will look like the dumb one!

    Hugs

    Mon

  18. I’m trying to figure out – is this savory or sweet? I’m thinking on the savory side, but one never knows? It is very interesting to say the least! I’ve never seen it.

    • Delishhh replied: — June 22nd, 2011 @ 5:49 pm

      Shelby – Savory – i would not like it if it was sweet. And i have even made it with just one mango too which i actually prefer better – but i like mine gazpacho’s on the vinegary side.

  22. Hi my dear friend,

    Just popping over again to wish you and hubby a great Midsummer! And make sure that my family does not skip any Swedish rituals! (:

    Hugs to you

    Mon

    P.S I will call from Portland.

  23. I would have never thought of making a gazpacho out of mango but what a fantastic idea. It’s one of my favorite fruits so this is definitely a must make for me. Thanks so much for sharing.

  26. This looked so wonderful I just had to make it! I did a few changes and we just adore the recipe, so-much-so that I’m making it again tomorrow. We love Gazpacho with fruit as I’ve made a Watermelon Tomato Gazpacho which is a regular during the summer for us and now this one will be on our menu too. I linked back to your post in my blog post. Thanks for posting such a wonderful recipe.

  27. Mango Gazpacho soup – how inventive & fabulous!
    It is vegetarian week at Get Grillin’ we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect!
    This week we have a ManPans giveaway. http://su.pr/3GCtXU

  28. I love gazpacho but never tried mango one. Now, as a mango lover I simply can not let this recipe without being bookmarked. can’t wait to try it. Thanks for sharing

  29. Such a gorgeous recipe! I just love it. Perfect for summer, so refreshing – mango and tomatoes? Yum! I had an awesome peach gazpacho the other day but these sounds even more amazing.

  30. AWESOME – Deliciously refreshing with that hint of sweetness from the mangoes. I’ve added this to my personal favorites!

  34. That looks so good!! I am not a gazpacho fan, but I’ve never tried one with mango… this will definitely change my mind about it! Beautiful!

  35. I really want to give this a try! Love your Swedish recipes, btw – I am half Swedish and spent a year there in High School. 🙂

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