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
Process the mangoes, orange juice, lime juice, and 3 tablespoons of olive oil in a blender or food processor until puréed.
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.
Drizzle with additional olive oil before serving.
(The gazpacho can be made several hours ahead.)
Serves 6 — Recipe adapted from allrecipes.com