Here’s a refreshing riff on classic gazpacho—perfect for a weekend brunch or as a prelude to lunch or a light supper. I like to serve it in small straight-sided Spanish sherry glasses called chatos.
Ingredients
- 3 mangoes, pitted, peeled, and coarsely chopped
- 2 cups fresh orange juice
- 3 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil, plus more for serving
- 1 seedless cucumber, cut into 1/4-inch dice
- 1 small red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
- 1 small onion, peeled and cut into 1/4-inch dice
- 2 garlic cloves, peeled and minced
- 1/2 to 1 jalapeño, stemmed, seeded, and minced (optional)
- 2 tablespoons chopped parsley, basil, mint, or cilantro
- Coarse salt (kosher or sea) and freshly ground black pepper
Directions
Step 1
Process the mangoes, orange juice, lime juice, and 3 tablespoons of olive oil in a blender or food processor until puréed.
Step 2
Transfer to a medium bowl or pitcher, along with the bell pepper, onion, garlic, jalapeño (if using), and parsley. Add salt and pepper to taste. Cover and refrigerate.
Step 3
Drizzle with additional olive oil before serving.
(The gazpacho can be made several hours ahead.)
Serves 6 — Recipe adapted from allrecipes.com