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Mango Gazpacho
Adapted from USA WEEKEND and columnist Pam Anderson
Ingredients
- 2 cups fresh mango, diced
- 2 cups orange juice
- 2 tbsp extra-virgin olive oil
- 1 medium field cucumber, diced
- 1 small red bell pepper, diced
- 1/2 red onion, diced, reserve some for garnish
- 2 medium garlic cloves, green germs removed, minced
- 1 small jalapeño pepper, seeded and minced, to taste, reserve some for garnish
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- Salt and freshly ground black pepper
Preparation
Purée mangoes, orange juice and oil in a blender or food processor until smooth. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Chill for several hours before serving. Garnish with chopped fresh cilantro, red onion and seedless jalapeño.
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