Mango Chili Gazpacho

Discover a fusion of Spanish tradition with tropical flair in our Mango Chili Gazpacho. This vibrant cold soup is the perfect blend of sweet and spicy, featuring ripe mangoes and a hint of chili for a refreshing summer dish.

Prep time: 20 minutes
Cook time:
Serves: 4

Ingredients

2 cups ripe mangoes, peeled and diced

1 red bell pepper, chopped

1 cucumber, peeled and diced

2 cups tomatoes, chopped

1/4 cup red onion, diced

1 small jalapeño, seeded and minced

2 cloves garlic, minced

3 tbsp lime juice

2 tbsp olive oil

1/4 cup fresh cilantro, chopped

2 cups vegetable broth

Salt and pepper to taste

Instructions

1. In a blender, combine the mangoes, red bell pepper, cucumber, tomatoes, red onion, jalapeño, and garlic.

2. Add the lime juice, olive oil, and cilantro to the blender.

3. Pour in the vegetable broth and blend until smooth.

4. Season the mixture with salt and pepper to taste.

5. Chill the gazpacho in the refrigerator for at least 2 hours before serving for optimal flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

This soup is best served cold and does not require reheating. Stir before serving if separated.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.