Mango Gazpacho

Written by on in Cold Soups, Lunch and Dinners, Vegan

Looking for a refreshing and vibrant dish to cool you down on a hot day? This Mango Gazpacho is a delightful twist on the traditional Spanish cold soup. Combining the sweetness of ripe mango with the tang of tomatoes and the crispness of cucumber and bell pepper, this gazpacho is both refreshing and bursting with flavour. Perfect for summer days, this recipe is a nutritious, easy-to-make meal that your family and friends will love.

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Mango Gazpacho

Why you’ll love this Mango Gazpacho:

  • Refreshing: Perfect for hot days, this cold soup is incredibly refreshing.
  • Healthy: Packed with vitamins, antioxidants, and healthy fats, it’s a great way to nourish your body.
  • Flavorful: The combination of sweet mango, tangy tomatoes, and fresh veggies creates a super yummy blend of flavours.
  • Easy to Make: With simple ingredients and minimal preparation, it’s one of my favourite summer recipes.
  • Versatile: Serve it as an appetizer, a light lunch, dinner, or a side dish. This is the perfect version of Soup + Sandwich for the summer.
Mango Gazpacho

Nutritional Facts:

  • Tomatoes are rich in vitamins A, C, and K, and are a great source of antioxidants like lycopene, which is known for its cancer-fighting properties.
  • Mango provides a good dose of vitamin C, vitamin A, and fibre. It also adds natural sweetness without the need for added sugars.
  • Bell peppers are low in calories and high in vitamins C and B6, and folic acid.
  • Cucumber offers hydration and is low in calories while providing vitamins K and B.
  • Garlic is known for its immune-boosting properties and its ability to reduce blood pressure and cholesterol levels.
  • Olive oil is a healthy fat, rich in monounsaturated fats and antioxidants, promoting heart health.

Tips to Make Mango Gazpacho:

  • Use ripe mangoes: Ensure your mango is fully ripe for the best sweetness and flavour.
  • Chill before serving: Gazpacho is best served cold, so let it chill in the refrigerator for at least an hour before serving.
  • Blend in batches: If your blender is small, blend the ingredients in batches to avoid overflow.
  • Adjust seasoning: Taste and adjust the salt, vinegar, and olive oil to your preference.
  • Garnish for texture: Add finely chopped cucumber, green pepper, or a drizzle of olive oil for a nice texture and presentation.

Frequently Asked Questions:

Can I make this gazpacho ahead of time?

Yes, Mango Gazpacho can be made ahead of time and stored in the refrigerator for up to 2 days. The flavours will meld together even more, making it taste better.

Is this recipe vegan?

Yes, this Mango Gazpacho is vegan.

Can I freeze Mango Gazpacho?

Gazpacho is best enjoyed fresh, but you can freeze it if needed. However, the texture may change slightly upon thawing.

What can I serve with Mango Gazpacho?

Mango Gazpacho can be served with crusty bread, a side salad, or as a starter before your main course. It also pairs well with grilled vegetables or seafood.

Can I use other types of bread for this recipe?

Yes, you can use any type of bread you prefer. A day-old loaf works best as it soaks up the flavours better.

Mango Gazpacho
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Mango Gazpacho

Recipe by XiolyCourse: Lunch, DinnerCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes

Ingredients

  • 600g Tomatoes

  • 1 mango (peeled)

  • 1/2 green bell pepper

  • 1/2 cucumber

  • 1 garlic clove

  • 50ml extra virgin olive oil

  • 50gr loaf bread

  • 100ml water

  • 30ml apple cider vinegar

  • 2 tsp salt

  • Optional: serve with a drizzle of olive oil, finely chopped cucumber, green pepper and freshly ground pepper

Directions

  • Prepare the Ingredients: Peel and chop the mango, halve the tomatoes, chop the green bell pepper and garlic clove, and slice the cucumber.
  • Optional Step, Soak the Bread: Tear the loaf bread into pieces and soak it in water for a few minutes until it softens. (I usually skip this step, but if you’re using a hand blender this step will help you to get a better texture).
  • Blend the Ingredients: In a blender, combine the tomatoes, mango, green bell pepper, cucumber, garlic, softened bread, olive oil, apple cider vinegar, and salt. Blend until smooth. If necessary, do this in batches to avoid overfilling the blender.
  • Adjust the Consistency: If the gazpacho is too thick, add a little more water until you reach your desired consistency.
  • Chill the Gazpacho: Transfer the gazpacho to a jar and refrigerate for at least an hour to let the flavours meld and the soup chill thoroughly.
  • Serve: Serve the gazpacho in bowls, garnished with a drizzle of olive oil, finely chopped cucumber and green pepper, and a sprinkle of freshly ground pepper if desired.

More Easy Summer Recipes:

Watch the Recipe’s Video:

@seeolee_cooks

Mango Gazpacho Ingredients: 🔅600g Tomatoes 🔅1 mango (peeled) 🔅1/2 green bell pepper 🔅1/2 cucumber 🔅1 garlic cloves 🔅50ml extra virgin olive oil 🔅50gr loaf bread 🔅100 ml water 🔅30ml apple cider vinegar 🔅2 tsp salt 🔅Optional: serve with a drizzle of olive oil, finely chopped cucumber, green pepper and freshly ground pepper INSTRUCTIONS: Chop everything and add to a blender, do this in batches if needed. #easyrecipe

♬ so high school – ‍r7ptor