Using frozen mango is one of the things that helps to make this recipe so easy to prepare. When they freeze mango, it is done when the mango is fully ripe, so the flavor is at its very best. When you puree it in your blender or food processor, it is going to create a silky smooth, delicious soup.

It couldn’t be easier to do, either. Just put your thawed mango and all of your other liquid ingredients – except the olive oil – into your blender or food processor and blend/process. After it is well-blended, slowly drizzle in the olive oil while the motor is running. This is what makes the mixture emulsify, creating that creamy texture and appearance.

 

INGREDIENTS

For the Gazpacho

1 bag (10-ounce) frozen mango chunks, thawed (do not drain)

¾ cold water (or as needed)

¼ cup rice vinegar (or as needed)

2 tablespoons lime juice (or as needed)

1 tablespoon fruity extra-virgin olive oil

1 large mango, pitted and diced

½ English cucumber (or 1 Kirby), seeded and finely chopped

¼ cup finely chopped red onion

1 small jalapeno pepper, finely chopped

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh cilantro

Salt and freshly ground black pepper, to taste

 

For the Relish

1 can (6-ounce) lump crabmeat, drained

1 large lime, juiced

1 small jalapeno pepper, finely chopped

¼ cup chopped fresh cilantro

Salt and freshly ground black pepper, to taste

 

DIRECTIONS

Combine thawed mango, water, rice vinegar, lime juice and olive oil in a food processor or blender; process until smooth. Transfer to a bowl.

Stir in diced mango, cucumber, red onion, jalapeno, chives, cilantro and salt and black pepper to taste. Add rice vinegar and lime juice to taste as needed. Refrigerate 1 hour to chill.

Combine relish ingredients in a small bowl. Serve atop mango gazpacho.

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Quick Tip:  If you do not have any rice vinegar on-hand, or cannot find it in your local market, you can substitute an equal amount of apple cider vinegar.

Recipe and photo courtesy of Carol at From a Chef’s Kitchen