Mango Gazpacho is a refreshing twist on the traditional Spanish gazpacho, this mango version is perfect for a BBQ or summer gathering. The ripe mangoes add a tropical sweetness that blends beautifully with the tangy lime juice and fresh vegetables.
In a blender or food processor, combine mangoes, tomato, orange juice, jalapeño, garlic, and olive oil.
Process until smooth.Transfer the puree to a medium bowl, then add the cucumber, bell pepper, onion, lime juice, and .
with salt and pepper to taste.Chill the soup in the refrigerator for at least 2 hours to allow the flavors to meld.
Serve cold and with additional herbs or lime slices, if desired.
This chilled mango gazpacho is a vibrant and delicious summer dish that is sure to impress your guests!
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
