Serve this intriguing variation of gazpacho at your next summer gathering.
Original recipe makes 6 servings
Ingredients
2 cups 1/4-inch-diced fresh mangoes
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper
Directions
- Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
Nutrition
Calories: 147 kcal
Carbohydrates: 26.2 g
Cholesterol: 0 mg
Fat: 5 g
Fiber: 2.3 g
Protein: 1.6 g
Sodium: 5 mg
