Fresh-Pressed Olive Oil Club

Mango Gazpacho

Mango Gazpacho

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.


  • 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


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