This type of gazpacho is a perfect example of one type of emulsion that results when oil and water mix through the emulsification process. Notice the creamy appearance? Yet you will not find any type of cream or other dairy product amongst the list of ingredients. How can that happen? Glad you asked!

When emulsion occurs, one liquid acts as the base, while the other becomes suspended, as individual molecules, within that base. In the case of this soup, it is the water that is the base, with oil molecules becoming suspended in it. Mayonnaise is another example of oil-in-water emulsion. The other type of emulsion, where water molecules are suspended in oil, is what produces a vinaigrette and, oddly enough, butter.

 

INGREDIENTS

1 cup water

2 cups mango, peeled and cubed

1 whole orange, peeled, de-seeded and sliced

10-12 mint leaves

2 Tbsp. onion, chopped

½ cup cucumber, peeled and chopped

1 tsp sugar

½ tsp freshly ground black pepper

Salt, to taste

¼ cup extra virgin olive oil

Pecans, to garnish

 

DIRECTIONS

Add water, mango, orange and mint in the jar of a blender and blend well to make a smooth paste. Save a little of the mango to use for garnish.

Add the remaining ingredients, except the olive oil and pecans, and blend until smooth.

Slowly drizzle the olive oil into the top of the blender while it is running. This will emulsify your gazpacho, making it creamy in appearance.

Chill for a few hours in the refrigerator.

Garnish with mint leaves, mango pieces and pecans.

Serve chilled.

 

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Quick Tip:  The chilling of your gazpacho is very important, as it is only when fully chilled that the flavors will shine. Make sure that you give it at least 3 hours in the refrigerator. Overnight is better.

Recipe and photo courtesy of Neha Mathur at whiskaffair.com