Mango Chili Gazpacho

Name: Mango Chili Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
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

🕒 Prep: 20 min

🔥 Cook:

🍽 Serves: 4

★★★★★

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Mango Chili Gazpacho is a vibrant twist on a classic cold soup that's perfect for hot summer days. The sweetness of ripe mangoes meets the gentle heat of jalapeño, creating a refreshing and flavorful dish that's both satisfying and invigorating.

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Ingredients for Mango Chili Gazpacho

Mangoes bring a luscious sweetness that forms the base of this gazpacho. Make sure they're ripe for the best flavor. Red bell pepper adds a mild sweetness and lovely color contrast. Cucumber offers a refreshing crunch and helps balance the sweetness with its mild flavor. Tomatoes provide a classic gazpacho feel and a bit of acidity. Red onion contributes a sharpness that complements the sweetness of the mango. Jalapeño is where the chili heat comes in; adjust the amount to suit your spice preference. Garlic adds depth and another layer of flavor. Lime juice brightens up the whole dish with its tangy zest. Olive oil gives a silky texture and richness. Cilantro adds a fresh, herbal note that ties everything together. Vegetable broth thins out the mixture while adding a savory base note. Salt and pepper are essential for seasoning to taste.

Tips & Tricks

For a spicier kick, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
Use ripe mangoes for the best flavor. If they're not ripe, you can leave them out to soften for a day or two.
If you prefer a chunkier texture, pulse the blender instead of letting it run continuously.
Taste and adjust the seasoning after chilling, as flavors can mellow out in the fridge.

Serving Suggestions

This Mango Chili Gazpacho is delightful on its own or served alongside grilled shrimp skewers for a full meal. Consider garnishing with additional cilantro or a dollop of yogurt for creaminess. A slice of crusty bread on the side makes for a perfect accompaniment.

Frequently Asked Questions

Can I make this gazpacho ahead of time?: Yes, it actually tastes better the next day as the flavors have more time to meld.
How long will it keep in the fridge?: You can store it in an airtight container for up to 3 days.
What if I don’t have a blender?: A food processor works just as well. You might need to work in batches depending on the size.

Mango Chili Gazpacho Recipe Walkthrough

Start by grabbing your blender. Toss in the mangoes, red bell pepper, cucumber, tomatoes, red onion, jalapeño, and garlic. Blend this colorful mix until it’s well combined but still has a bit of texture.

Next, add in the lime juice, olive oil, and cilantro. These ingredients will add brightness and richness, giving the gazpacho its signature flavor. Blend again until smooth.

Pour in the vegetable broth to reach your desired consistency — whether you like it thick or a bit more liquidy, you’ve got the control here. Season with salt and pepper to taste, blending one final time to make sure everything is just right.

Transfer your gazpacho to a container and let it chill in the refrigerator for at least 2 hours. This step is crucial as it allows the flavors to meld and develop beautifully.

Why You'll Love This Recipe

It’s a refreshing and unique take on gazpacho with sweet and spicy flavors.
The recipe is quick to prepare and requires no cooking.
It's perfect for entertaining or a light lunch.
Vegan and gluten-free, making it suitable for various dietary needs.

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

Step-by-step 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.

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