Fresh mangos are puréed with orange juice and then topped with cucumber, bell pepper, jalapeño and lime juice for a spicy crunch. Your choice of fresh basil, parsley or cilantro brings a refreshing herbal finish to this tropical fruit spin on chilled soup. This recipe comes to us from Amber of Howard Payne, Texas.
- 2 cups fresh mangos, diced
- 2 cups orange juice
- 2 tablespoons olive oil
- 1 seedless cucumber, diced
- 1 small red bell pepper, seeded and diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 tablespoons lime juice
- 1 jalapeño*, seeded and minced
- salt and pepper, to taste
- 2 tablespoons fresh parsley, basil or cilantro, chopped
Place the mangos, orange juice and olive oil into a blender or food processor. Blend or pulse until pureed.
Transfer the mango orange puree to a medium bowl. Add the diced cucumbers, bell pepper, onion, garlic, lime juice and jalapeño, if using. Mix to combine and season with salt and pepper to taste.
Refrigerate until ready to serve. Sprinkle the parsley, basil or cilantro over the gazpacho just before serving.