Mango Gazpacho with plum salsa | How to make Mango Gazpacho with plum salsa

By Swayampurna Singh  |  1st Jun 2016  |  
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  • Mango Gazpacho with plum salsa, How to make Mango Gazpacho with plum salsa
Mango Gazpacho with plum salsaby Swayampurna Singh
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About Mango Gazpacho with plum salsa Recipe

Mango Gazpacho with plum salsa is essentially a chilled flavorful soup that’s perfect for the summers and a great alternative to the usual mango shake and other mango desserts. Recipe loosely adapted from Gordon Ramsay

Mango Gazpacho with plum salsa

Ingredients to make Mango Gazpacho with plum salsa

  • Ingredients for the mango gazpacho 4 tomatoes, roughly chopped 2 ripe mangoes (use semi sweet ones if you dont like gazpacho to be a little sweet)
  • ½ medium red bell pepper, roughly chopped ½ medium cucumber, peeled and roughly chopped
  • ½ red onion, roughly chopped 1 medium fresh jalapeño, seeded and roughly chopped
  • 4 garlic cloves ⅓ cup extra-virgin olive oil
  • One slice white bread, torn into 1-inch pieces 2 tablespoons sherry vinegar
  • Lemon Juice of 1 lemon Salt and black pepper Tabasco - dash (for serving)
  • for plum salsa: 1 Ripe plum, diced small ¼ red bell pepper
  • 1 small ripe tomato
  • 2 tbsp cucumber, without seeds Herbs like cilantro and mint
  • green serrano chili - 2 Salt and pepper. Lime juice from 1 lemon

How to make Mango Gazpacho with plum salsa

  1. or the Gazpacho: Blend together all the ingredients well till smooth. If needed, work in batches. Put the tomatoes, bell pepper, mango, cucumber, onion, olive oil , lime juice, bread, vinegar, jalapeño, and garlic in a blender
  2. season with salt and pepper. Process until smooth.
  3. If it looks too thick, add couple of tablespoons of water or olive oil to thin it a bit and make it the right consistency.
  4. taste and adjust accordingly. I end up adding more vinegar or salt. Pour into bowl and refrigerator for a couple of hours before serving.
  5. for the plum salsa: Dice everything into a similar size, mix everything together and let it rest.
  6. for serving: Bring the bowls out, top with 2 tbsp of the salsa on each bowl, drizzle some extra virgin olive oil and a dash of tabsaco sauce.
  7. Serve cold!
  8. Alternately, you can top it with shrimps or poached lobster for a luxurious brunch appetizer that's bound to wow guests!

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