A perfect pool-side snack or light lunch. We love gazpacho. This is a sweet, tropical variation inspired by Pam's mango salsa.
Tomato & Mango? I know, sounds weird, but it really works. Think mango salsa, chilly and on a spoon... its delightful!
Gazpacho is the perfect way to fill up on good-for-you raw fruits and vegetables. This one introduces mango to the mix. Mango is my most favorite fruit. (all apologies to my daily blueberries). Mango's tropical sweetness adds a wonderful dimension to this slightly spiced gazpacho. Its chilled and refreshing and as it rests in your fridge, it just gets tastier. Make some today and enjoy it all week.
What you'll need:
- 6-8 tomatoes, chopped
- 1/2 red onion, chopped
- 1/2 cucumber, chopped with the peel on
- 2 ripe mangoes, chopped
- 2 limes, zest and juice (we use a microplane to zest our citrus)
- 3 garlic cloves, minced
- 3 tbsp red wine vinegar
- 2 tsp hot sauce
- 2 tsp olive oil
- 1 tsp red pepper flakes
- salt & pepper
What you'll do:
Combine all of the above items in a large bowl. Toss everything together and taste a few bits to be sure its on your level with salt and spice. Then, blend everything. I use a standard kitchen blender on the "pulse" setting until I get a small chunks. I do it in batches and combine the blended gazpacho in a large Tupperware. Be sure to CHILL your gazpacho at least one hour before serving ( a very important step ). Garnish with cilantro and lime.
xo & a pinch,