Mango Gazpacho Food
MANGO GAZPACHO
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 5 cups
Number Of Ingredients 11
Steps:
- In a blender, combine mango, cucumber, onion, and garlic. Puree until smooth. With the blender running, gradually add oil until emulsified. Add vinegar, tarragon, 1 cup water, and sugar; blend to combine. Season with salt and pepper.
- Transfer to a bowl, cover, and refrigerate until chilled. Serve garnished with fresh chives.
MANGO GAZPACHO
Serve this intriguing variation of gazpacho at your next summer gathering.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
Nutrition Facts : Calories 146.7 calories, Carbohydrate 26.2 g, Fat 5 g, Fiber 2.3 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 5.1 mg, Sugar 20.3 g
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
MANGO GAZPACHO RECIPE BY TASTY
Here's what you need: mangoes, english cucumber, white onion, green bell pepper, fresh cilantro, lime, champagne vinegar, salt, extra virgin olive oil
Provided by Crystal Hatch
Categories Appetizers
Yield 3 servings
Number Of Ingredients 9
Steps:
- Add mangoes, cucumber, onion, green bell pepper, cilantro, lime juice, champagne vinegar, and salt to a food processor or blender.
- While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency.
- Transfer the soup to a large bowl and refrigerate for at least 30 minutes, or overnight, to allow the flavors to deepen.
- Serve the soup chilled and garnish with a slice of cucumber, a slice of lime, and a sprig of cilantro.
- Enjoy!
Nutrition Facts : Calories 299 calories, Carbohydrate 55 grams, Fat 10 grams, Fiber 7 grams, Protein 3 grams, Sugar 44 grams
MANGO GAZPACHO WITH PICKLED SHRIMP
Steps:
- For pickled shrimp:
- Combine first 6 ingredients in medium saucepan. Cover; bring to boil. Remove from heat. Stir in cilantro, onions, and jalapeño. Transfer to glass jar and add shrimp. Chill uncovered until cold, then cover and chill overnight.
- For gazpacho:
- Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated.
- Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro.
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