Reviewed: Aug. 21, 2008

This was amazing exactly as written!

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wife-girl

	Cooking Level: Expert Home Town: Eugene, Oregon, USA Living In: Tualatin, Oregon, USA
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Reviewed: Aug. 3, 2008

I'm not a cold soup fan, but this was awesome! It does taste like summer. I like that you can tweak it with the hot pepper..I'll make this again.

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This tastes like Summer! I put all of the ingredients into a large pot (the size you would cook spaghetti in). I blended the mango, orange juice and olive oil first with a hand blender, then added the rest of the ingredients and used the hand blender for that as well. If you want some texture, leave part of the ingredients out and stir in at the end. I opted to use cilantro and it tastes wonderful in the soup. I used pre-sliced mango from Costco and it saved alot of time. Definitely try this. It sounds strange but tastes delicious.

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cthompson18

	Home Town: Chappaqua, New York, USA Living In: Warrenton, Virginia, USA
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Reviewed: Jul. 23, 2008

This is a terrific, fresh version of gazpacho. I love a mango salsa, and this was a great alternative. Not too sweet or too onion-y! I used canned mangoes in their own juice, and only about 1/4 of a jalapeno since I'm a wimp. :) I'm serving the leftovers tonight with Margarita Shrimp. Mmm. Try this one!

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Lindsay H

	Cooking Level: Expert Home Town: Wayne, Pennsylvania, USA
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Reviewed: Jun. 14, 2008

This was WONDERFUL! A wonderful combination of flavors. I followed to the tee, except didn't use the cilantro/basil and used a few jalepeno slices from a jar - minced. The first time I made this as a trail, ended up eating it ALL myself. Doubled it for Bunco the next time, and everyone loved it. I had a little left over, it got pushed to the back of the fridge, and it was still delicious a week later!

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CLAIREPM


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Reviewed: May 17, 2008

This is a good combination of flavors. I added avocado for more texture, and it was a nice complement. I used basil because I had extra, but I think the cilantro would be more flavorful (really couldn't taste the basil). I blended in the herbs, garlic, and half the jalapeno. Next time, I'll add a bit of cumin; it would go well with these flavors.

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KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: May 7, 2008

This was both beautiful, delicious, and unique. I've had several Gazpacho's before, but never one quite like this. I will definitly make it again.

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MOORES0

	Living In: Rochester, New York, USA
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Reviewed: Feb. 27, 2008

This recipe just was not for me I failed to find the blend between the sweetness of the broth and the crunch of the raw vegetables. That being said my family LOVED it.

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Grifo

	Cooking Level: Expert Home Town: Cragsmoor, New York, USA Living In: Valrico, Florida, USA
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Reviewed: Sep. 15, 2007

Superb! The flavors are amazing. The cilantro and jalapeno are a must. I just used a regular cucumber and seeded it. I may add chopped jicama next time. Thanks so much for the light, great recipe.

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JENNYHAY71

	Cooking Level: Expert Home Town: Birmingham, Alabama, USA Living In: Monterey, California, USA
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Reviewed: Aug. 28, 2007

I found it very satisfying on some hot Texas days! Interesting flavors - cukes are good in everything! Ditto for cilantro (which was my herb of choice for this recipe). Thanks!

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RNESIN


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Reviewed: Aug. 17, 2007

I ended up making this and not serving it. There were just too many flavor combinations going on for me. The color is pretty, and it is refreshing, but I think that the OJ might have over-powered it too much to be really enjoyable.

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Nicole


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Reviewed: Jun. 5, 2007

This would be a nice refreshing first course to a grilled shrimp dinner. I added more lime juice and used cilantro. The flavors blended nicely.

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Marie C.

	Cooking Level: Expert
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Reviewed: Apr. 30, 2007

Yummy! I listened to the other reviews and didn't put in any oil. I diced some of the cucumber and pepper more finely than others (with one of those dicer tools) and it added more texture since the chunk sizes were all different. Excellent! Thank you for this recipe!

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Marlys


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Reviewed: Aug. 28, 2006

As a matter of personal taste, I put everything in the blender, after trying it according to the recipe; either way I give it five stars. A unique twist on the original, and very refreshing.

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Kara

	Cooking Level: Intermediate Home Town: Bristol, Illinois, USA Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Aug. 27, 2006

I love this recipe. Here in Phoenix in the summer, the temps can reach 110 degrees. This soup is perfect for those too hot to cook days. I've varied this by adding a banana or a peach. Thank you for sharing!

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Shelly Mc

	Cooking Level: Intermediate Home Town: Phoenix, Arizona, USA
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Reviewed: Aug. 15, 2006

Yum! I've made this twice now and I recommend adding basil instead of parsley, but that may be my personal preference for basil. I also felt the orange juice was too strong, so I cut it to 1 cup and added 1 cup of water the second time.

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Laura

	Cooking Level: Expert Home Town: Stony Brook, New York, USA Living In: New York, New York, USA
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Mango Gazpacho

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wife-girl

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MOORES0

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RNESIN

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