Best Mango Gazpacho Recipe By Tasty Recipes

Mango Gazpacho image

Provided by USA WEEKEND columnist Pam Anderson

Yield 6

Number Of Ingredients 11

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 bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Steps:

Process mangoes, orange juice and oil in a blender or food processor until pureed. 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.)

Nutrition Facts : Calories 146.7 calories, Carbohydrate 26.2 g, Fat 5 g, Fiber 2.3 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 5.1 mg, Sugar 20.3 g

Mango Gazpacho Recipe by Tasty image

Provided by Crystal Hatch

Categories Appetizers

Yield 3 servings

Number Of Ingredients 9

3 mangoes, peeled, seeded, and chopped
½ english cucumber, peeled, seeded, and chopped, plus more sliced into rounds, for garnish
¼ white onion, diced
1 green bell pepper, seeded and chopped
3 tablespoons fresh cilantro, plus more sprigs, for garnish
1 lime, juiced, plus more sliced into rounds, for garnish
1 tablespoon champagne vinegar
1 pinch salt
2 tablespoons extra virgin olive oil

Steps:

Add mangoes, cucumber, onion, green bell pepper, cilantro, lime juice, champagne vinegar, and salt to a food processor or blender.
While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency.
Transfer the soup to a large bowl and refrigerate for at least 30 minutes, or overnight, to allow the flavors to deepen.
Serve the soup chilled and garnish with a slice of cucumber, a slice of lime, and a sprig of cilantro.
Enjoy!

Nutrition Facts : Calories 299 calories, Carbohydrate 55 grams, Fat 10 grams, Fiber 7 grams, Protein 3 grams, Sugar 44 grams

Mango Gazpacho with Pickled Shrimp image

Provided by Allen Susser

Yield Makes 4 servings

Number Of Ingredients 24

Pickled shrimp
2 1/2 cups water
1/2 cup unseasoned rice vinegar
2 whole star anise*
1 1/2 tablespoons pickling spice
1 tablespoon minced lemongrass
1 1/2 tablespoons coarse kosher salt
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1 1/2 teaspoons minced jalapeño chile
12 uncooked medium shrimp (about 8 ounces), peeled, deveined
Gazpacho
2 large ripe mangoes, peeled, pitted
1 small green apple, peeled, chopped
1 small celery stalk, chopped
3/4 cup fresh orange juice
1/2 cup chopped seeded peeled cucumber
1 tablespoon fresh lime juice
2 teaspoons chopped peeled fresh ginger
1 large jalapeño chile, seeded, minced
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cumin
4 fresh cilantro sprigs
*Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Steps:

For pickled shrimp:
Combine first 6 ingredients in medium saucepan. Cover; bring to boil. Remove from heat. Stir in cilantro, onions, and jalapeño. Transfer to glass jar and add shrimp. Chill uncovered until cold, then cover and chill overnight.
For gazpacho:
Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated.
Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro.