Reviewed: May 17, 2013

Very good! The taste sort of reminds me of cerviche. I didn't want the 1/4" dice "chunks" so I blended everything up all together. Paired it with grilled shrimp and it was delightful!

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SMALLTOWNGIRL

Reviewed: Apr. 8, 2013

Wow. This was the first time I ever had gazpacho. I was skeptical but it turned out great! Forgot to add the jalopeno and it was good, added the jalopeno and it was great. I used cilantro. Will definietly be making this again.

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moonchyldcrab82

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Oct. 16, 2012

Good recipe but not my favorite

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luvz2cook

Reviewed: Sep. 16, 2012

Very good and easy to make this. I did serve this out of canning jars as something a little different, but I also canned some. You can also spoon out the chunks for a fruity salsa for on top of dishes. I did not have a blender so this turned out a little on the chunky side. Will puree it more when I can afford a new blender. Otherwise the taste was great!

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babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Jul. 12, 2012

I did not care for this recipe. The orange juice makes it too sweet and runny, and there wasn't any spice to balance it. (I DID use a whole jalapeno, but couldn't taste it at all.) I do not recommend.

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SarahJP

Reviewed: Jul. 9, 2012

This dish tastes great with fish. I added corn and would lessen the oj on this one by 1/4 a cup. It is good when the dish is very cold. I would probably use the same ingredients for a salsa next time.

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foodiefoodie

Reviewed: Jul. 9, 2012

I chopped the remaining ingredients finely, added half a shot of Tequila and served it as Gazpacho shooters. What a hit at the party!!

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Elizabeth

Reviewed: Jul. 4, 2012

I had mango gazgacho at Medusa Grill in Lake Geneva Wisconsin a couple of weeks ago. I had to find a recipe because I thought it was a delicious first course. This is the only version on all recipes and it turned out wonderfully. It has more orange taste than the restauarant one had. I may have to experiment with it. Very glad I tried this. I used not from concentrate orange juice labled as having lots of pulp so my "broth was thicker" than the restaurant version. I love finding good recipes for cold summer soups.

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Cooking Level: Expert

Home Town: Carpentersville, Illinois, USA

Living In: Elk Grove Village, Illinois, USA

Reviewed: May 24, 2012

I have made this recipe twice now. It is fantastic gazpacho...and so easy! I followed the advice of several other reviewers--dropped the OJ down to 1 1/2 c, blended the garlic cloves in with the mango and OJ, added about 1/2 T freshly grated ginger, and 1/2 tsp chipotle pepper flakes. My husband commented last night that this dish needs to be on heavy rotation while mangos are in season!! Love it!

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jillallison

Reviewed: May 10, 2012

SO GOOD! The only change I made was to puree the garlic and lime juice w/ the magoes, o.j. and evoo b/c I didn't want chunks of garlic in there and I wanted the lime juice to be well incorporated. This had great, fresh flavor and was a wonderful use for some over-ripe mangoes....so pretty too! I would make this again! Thanks for sharing. :)

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