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.
No ratings yet
Prep Time 20 mins
Chill Time 15 mins
Total Time 35 mins
Course Soups & Stews
Cuisine Mexican
Servings 6
Calories 128 kcal


  • 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


  • 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.


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


Calories: 128kcalCarbohydrates: 30gProtein: 2gFat: 1gSodium: 42mgFiber: 3gSugar: 15g
Keyword gazpacho, mango
Tried this recipe?Let us know how it was!

Recent Posts

Rosemary Roasted Butternut Squash

Rosemary Roasted Butternut Squash Roasting butternut squash brings out its natural sweetness, and paired with the right herbs ...
Read More
Salmon with Cucumber Vinaigrette

Cucumber Vinaigrette

Cucumber Vinaigrette This cucumber vinaigrette goes with our Marinated Salmon recipe, though we love it so much, it ...
Read More
Scroll to Top