Mango Gazpacho

Vegan MoFo #14 – Keeping with my tropical theme this week, here’s a recipe for mango gazpacho, or should I say MMMango gazpacho! It’s slightly adapted from AllRecipes.com. I leave-out the jalapeno pepper and reduce the onion and garlic because I find them to be to strong in the original recipe (and I love garlic and onion)!

Mango Gazpacho - Raw, Vegan & Gluten-Free

Now I know that you folks in the Northern hemisphere are looking for warm soup recipes at the moment, but this is perfect for Sydney Australia right now, because we’re having a beautiful sunny weekend and the mangoes are ripe and in season.

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Mango Gazpacho

This refreshing mango gazpacho recipe is so easy to make. It’s also raw, vegan, low-carb and gluten-free!

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6 1x
  • Category: Soup
  • Cuisine: Spanish, Raw

Ingredients

Scale
  • 2 cups mangoes, diced
  • 2 cups orange juice
  • 1 cucumber, diced and seeds removed
  • 1 red bell pepper (capsicum), diced
  • ½ red onion, diced
  • 1 small garlic clove, diced
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 2 tbsp basil or cilantro (fresh coriander)
  • salt and pepper, to taste

Instructions

  1. Process mangoes, orange juice and oil in a blender or food processor until pureed. Add the remaining ingredients and pulse gently until mixed but still a little bit chunky. Season with salt and pepper to taste.
  2. Refrigerate until ready to serve. (Can be made several hours before serving.)

Notes

Adapted from AllRecipes.com

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I like to serve this soup in glass tumblers and this recipe will fill about 6 of them.

Another option is to serve the gazpacho in little shot glasses, as an amuse-bouche before dinner, or appetizer at a cocktail party or buffet.

Mango Gazpacho - Raw, Vegan & Gluten-Free

9 thoughts on “Mango Gazpacho”

  1. This may be an oldie but a goodie now to you, but just tried it tonight and it was absolutely divine!!! I’ll make this again and again on these hot summer days! It was a perfect light summer supper!

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