Mango Gazpacho
Author: Whitney English
Recipe type: soup, cold soup
Cuisine: spanish
Prep time:
Total time:
Serves: 6
- 4 ripe medium tomatoes
- ½ large mango
- ½ mild green pepper (can use bell pepper)
- 1 garlic clove
- 4 tablespoons white or sherry vinegar
- 1 tsp. salt
- 3 tablespoons extra virgin olive oil
- Put tomatoes, mango, pepper, garlic, vinegar, and salt in a blender and begin to pulverize.
- Continue blending as you add olive oil, one tablespoon at a time.
- Continue to blend for about two minutes.
- Pour into an air tight container and refrigerate for at least 30 minutes before serving.*
*Traditionally, gazpacho is strained through a sieve or cheesecloth.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2016/09/easy-mango-gazpacho-recipe.html
3.2.2708