Mango Gazpacho

Ann Dunaway Teh
Mango Gazpacho
Mango Gazpacho

Mango Gazpacho

This chilled soup was inspired by a recipe created by a dear friend of Ann's living in Utah. It is a refreshing soup on a hot summer evening.
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Prep Time 20 mins
Chill Time 15 mins
Total Time 35 mins
Course Soups & Stews
Cuisine Mexican
Servings 6
Calories 128 kcal

Ingredients
  

  • 2 mangoes peeled and roughly chopped
  • 1/3 cup seedless grapes
  • 1/2 cup frozen corn thawed
  • 1 jalapeño pepper seeded and roughly chopped
  • 1/3 cup roasted red peppers
  • 1/4 cup onion roughly chopped
  • 1/2 tomato roughly chopped
  • 1/2 cucumber peeled and roughly chopped
  • 1 cup orange juice
  • 2 limes juiced
  • 1/4 cup Thai basil leaves loosely packed
  • salt and pepper to taste
  • hot sauce to taste

Instructions
 

  • Place all ingredients in a food processor or blender and puree. Chill until ready to serve.
  • Garnish with additional chopped cucumber and mango just before serving.

Notes

Chef's Note: Depending upon the capacity of your food processor or blender, you may need to puree ingredients in batches.

Nutrition

Calories: 128kcalCarbohydrates: 30gProtein: 2gFat: 1gSodium: 42mgFiber: 3gSugar: 15g
Keyword gazpacho, mango
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