Mango Gazpacho

<< Mango Gazpacho is cold soup recipe that will refresh your guests on hot summer nights or on any occasion. The recipe comes from Montreal chef and caterer Peter Webster of ‘Catering by Bouquet Garni’. Serve as suggested in soup bowls on ice or if desired, simply spoon soup into chilled martini glasses.

Ingredients for Mango Gazpacho:

• 8 cups (1kg) peeled and finely diced mango (about 12 mango)
• 1 cup (250ml) water
• 1 cup (250ml) ginger ale
• 1/2 cup (125 ml) rice wine vinegar
• 1/2 cup (125 ml) light olive oil
• 1 tablespoon granulated sugar
• salt and freshly ground pepper to taste
• 2 cucumbers, peeled, seeded and finely diced
• 1/2 cup (70 g) finely diced red onions
• 3/4 cup (100g) chopped fresh cilantro (if you don’t like cilantro, substitute with parsley, chives or your favorite herbs)

In a blender or food processor, combine half the mango with the water, ginger ale, vinegar, oil and sugar. Puree until smooth. Season with salt and pepper. Transfer the soup to a nonreactive (ex: glass or stainless steel) bowl. Cover and refrigerate until cold (about 4 hours).

In another nonreactive bowl, combine remaining 4 cups (560g) mango, cucumber, red onion and 1/2 cup (70 g) cilantro. Cover and refrigerate until cold.

To serve, divide the cucumber mixture among chilled soup bowls that are each sitting in a bowl of crushed ice. Ladle the soup over the cucumber mixture and sprinkle with the remaining 1/4 (35 g) cilantro. Serve immediately.

Please send your favorite Jewish recipes (and Quick and Easy Recipes) via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

Return to Soup Recipes