Recipe by USA WEEKEND columnist Pam Anderson
"Serve this intriguing variation of gazpacho at your next summer gathering."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1/4-inch-diced fresh mangoes
extra-virgin olive oil
seedless cucumber, cut into 1/4-inch dice
red bell pepper, seeded and cut into 1/4-inch dice
onion, cut into 1/4-inch dice
medium garlic cloves, minced
jalapeno pepper, seeded and minced
fresh lime juice
chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper
Delightful is right! I was out of fresh red peppers so I used a roasted red pepper from a jar, other than that I made no alterations. I did add one jalapeno & loved the bit of heat it added...I think next time I might even add 1/2 of another. I chose to use the fresh parsley, although I think basil would be nice also. I was going to make this a first-course but decided this would make a better partner to the meal so I served it w/ Grilled Halibut with Cilantro Garlic Butter, some leftover rice frome a stuffed grapes recipe & homemade italian bread, cooked on the grill & served w/ infused oil. Pinot grigio paired really well but then again I like it w/ just about everything. LOL
I am not a fan of mango so i made this recipe with peaches. I don't know what kind of overall difference it made, but I found the gazpacho to be bland and boring, even with the added jalepeno.
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.
This is a wonderful Soup! I made this for about 20 people and everyone was delighted with it. I had never made cold soup, so when I first read the recipe I was a little worried that the onions, garlic and so on were not cooked or sauted before putting them in the soup. It was a very HOT day so I followed the recipe to the letter and it was wonderful. This is a real energizing soup. My husband called it Live food. I bought the Mango prepeeled and pitted. It was well worth the extra cost. Because of time, I put the soup in the freezer for about an hour and half before serving it. I will definately be experimenting with other Gazpacho recipes. It is easy and very tasty. Thanks
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 45
Easy recipes for summer get-togethers.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Learn how to make this refreshing, cold-tomato soup from Andalusia, Spain.
See how to make a classic cold Spanish soup.
See how to make a refreshing gazpacho without tomatoes!