Mangospacho Food

MANGO GAZPACHO RECIPE BY TASTY

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!

MANGOSPACHO

Steps:

• In a blender or food processor, combine 4 cups of the mango with 1 cup water, ginger ale, vinegar, oil and sugar.
• Puree until smooth.
• Season with salt and pepper, pour into a nonreactive bowl, cover and refrigerate until cold, about 4 hours.
• In another nonreactive bowl, combine the other 4 cups mango, cucmber, red onion and 1/2 cup chopped cilantro.
• Cover and refrigerate until cold.
• To serve, divide the cucumber mixture evenly among chilled soup bowls and ladle the soup over the mixture.
• Sprinkle with remaining cilantro.
• Serve immediately.
• The prep time assumes that you are using canned mango.

MANGO GAZPACHO

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.)