Updated: Jul 23, 2021
Flavor and texture rich, refreshing, healthy, this gazpacho makes a lovely summer meal. Vegan and gluten free.
Prep Time: 20 minutes Yield: 6-8 servings
6 tomatoes, core and seeds discarded, medium diced
1 medium red onion, finely diced
1 English cucumber, peel and seeds discarded, medium diced
2 large chopped fresh mangoes, or 3 cups frozen, thawed, drained and chopped
2 jalapeños, seeds discarded, finely diced
1 cup chopped fresh cilantro
3 garlic cloves, crushed and chopped
1/4 cup olive or vegetable oil
3 tbsp fresh lime juice
1 tbsp white or red wine vinegar
2 tsp sugar (to taste)
1 tsp white pepper
1 tsp salt (to taste)
1/4 tsp cumin
Toss together all ingredients in a large glass bowl. Remove 1-2 cups of the mixture, puree with an immersion blender, then add back into the bowl. Refrigerate several hours to allow fruits to release their juices and flavors to meld.
If you cannot find ripe mangos, high quality frozen mango pieces, thawed, work beautifully!