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About this recipe:
I used red capsicums and mangoes to make my version of Gazpacho, the classic Spanish cold soup.
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
5 min › Cook:
10 min › Ready in:
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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