Best Mangospacho Recipes
MANGOSPACHO
A friend of mine made this for a dinner party. It is a very refreshing chilled soup that is equally good with fresh or believe it or not canned mango. The advantage of the canned mango is you don't have to peel it nor cut it off the seed. The recipe comes from Royal Caribbean International cookbook.
Provided by PaulaG
Categories Mango
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine 4 cups of the mango with 1 cup water, ginger ale, vinegar, oil and sugar.
- Puree until smooth.
- Season with salt and pepper, pour into a nonreactive bowl, cover and refrigerate until cold, about 4 hours.
- In another nonreactive bowl, combine the other 4 cups mango, cucmber, red onion and 1/2 cup chopped cilantro.
- Cover and refrigerate until cold.
- To serve, divide the cucumber mixture evenly among chilled soup bowls and ladle the soup over the mixture.
- Sprinkle with remaining cilantro.
- Serve immediately.
- The prep time assumes that you are using canned mango.
Nutrition Facts : Calories 517.8, Fat 28.1, SaturatedFat 4, Sodium 17.6, Carbohydrate 72.2, Fiber 7.1, Sugar 60.7, Protein 2.9
MANGO GAZPACHO
Serve this intriguing variation of gazpacho at your next summer gathering.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Yield 6
Number Of Ingredients 11
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
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 5 cups
Number Of Ingredients 11
Steps:
- In a blender, combine mango, cucumber, onion, and garlic. Puree until smooth. With the blender running, gradually add oil until emulsified. Add vinegar, tarragon, 1 cup water, and sugar; blend to combine. Season with salt and pepper.
- Transfer to a bowl, cover, and refrigerate until chilled. Serve garnished with fresh chives.
SHRIMP GAZPACHO
This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.
Provided by Dawn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g
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