Meatless Monday: Chilled mango cucumber gazpacho
This smooth, chilled soup makes a refreshing first course during a summer meal or an eager partner to a nice fresh salad.
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Traditionally, gazpacho is a chilled tomato-based soup accented with cucumbers, onion, and peppers. But, inspired by the sweet and savory watermelon gazpacho at Peekamoose and the box full of gorgeous mangos on my doorstep, I came up with this refreshing (and quite mangolicious) variation.Skip to next paragraph
The Gourmand Mom
Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.
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Mangos are just so perfectly versatile. They’re sweet, smooth, and bursting with fiber and vitamin C. Everyone in our family loves their flavor and I always feel good about feeding my family fresh, nutritious foods. When selecting mangos, focus more on the feel of the fruit, than the color. A ripe mango will feel slightly soft, like a peach. If your mangos are not quite ripe, store them on your countertop for a few days. Placing them in a brown paper bag can help speed the ripening process. Once they are ripe, you can store them in the fridge for up to five days. For a photo guide on how to cut mangos, check out my mango guide HERE or stop by www.mango.org for more tips and delicious mango recipes.
This smooth, chilled soup makes a refreshing first course during a summer meal or an eager partner to a nice fresh salad. Sweet mango provides the main flavor base, combined with a bit of creamy Greek yogurt and vegetable broth. Fresh cucumber, added to both the soup and the garnish lends a cool, crisp flavor. We tend to like things spicy around here, but you can easily adjust the spiciness to your family’s liking by increasing or decreasing the cayenne and jalapeño pepper in the recipe.
Chilled Mango Cucumber Gazpacho
4-5 large mangos, skin and pit removed, cut into chunks*
1 (6-ounce) container plain Greek yogurt
1 (15-ounce) can vegetable broth
2-1/2 teaspoons lemon juice
3-inch segment seedless cucumber, peeled and chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (plus more if desired)
For the garnish
6-inch segment of seedless cucumber, finely diced
1 jalapeño pepper, ribs and seeds removed, finely diced
1 shallot, finely diced
1 teaspoon lime juice
Basil oil, optional
Place the mango chunks in a blender. Blend until smooth. (You should have about 3-1/2 cups of mango puree.) Add the cucumber, vegetable broth, lemon juice, and yogurt. Blend until smooth. Add salt and cayenne pepper, as desired. Refrigerate until chilled.
For the garnish, combine the cucumber, jalapeño pepper, and shallot with the lime juice. Refrigerate until serving.
For the optional basil oil, blend about 1/2 cup fresh basil leaves with abut 1/4 cup of olive oil, then strain through a fine sieve or a piece of cheesecloth to remove large chunks of basil.
Related post on The Gourmand Mom: How to dice a mango
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