Mango Gazpacho

Mango Gazpacho


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About this recipe: I used red capsicums and mangoes to make my version of Gazpacho, the classic Spanish cold soup.

USA WEEKEND columnist Pam Anderson

Serves: 6 

  • 2 cups 1/4-inch-diced fresh mangoes
  • 2 cups orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1 seedless cucumber, cut into 1/4-inch dice
  • 1 small red capsicum, seeded and cut into 1/4-inch dice
  • 1 small onion, cut into 1/4-inch dice
  • 2 medium garlic cloves, minced
  • 1 small green chilli, seeded and minced (optional)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh parsley, basil or coriander
  • Salt and freshly ground black pepper

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Puree mangoes, orange juice and oil in a blender. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

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