A hint of mango adds a surprising subtle sweetness to this classic summer soup. This mango gazpacho goes great with warm, crusty bread or accompanying grilled shrimp skewers.
I know what you’re thinking — didn’t I just declare it sweet potato season and now I’m throwing a 100% summertime recipe at you. I’m sorry, I’m all over the place right now.
I’ve been meaning to get this recipe out for a while now. Given how easy it is to make this delicious soup, I don’t know what’s taken me so long to get around to making and photographing it.
Perhaps it’s because I’ve been too busy guzzling gazpacho to write about it.
The moment I tried my first authentic bowl of this amazing soup on my trip to Spain this summer, I was hooked.
Though I’d tried “gazpacho” here in the US before, I was quickly informed by our Andalusian chef during a cooking class in Seville that what we gringos call gazpacho is usually far from the bona fide chilled drink originating from his country.
That’s right, drink. The first thing we get wrong is even calling this beverage a soup. Apparently, you’re supposed to sip it from a cup, however, for this photo shoot I decided to go rouge and use a bowl.
Secondly, real gazpacho (according to him) is only made with seven specific ingredients: tomatoes, cucumber, green pepper, garlic, olive oil, vinegar, and salt.
I like the whole foods, minimal ingredient approach. By this rule though, my recipe should technically be called “mango tomato drink.” I’m hoping you’ll forgive my faux pas.
Anyway, ever since I tried gazpacho in its pure, unadulterated form, I haven’t been able to get enough of it.
This tasty soup drink is just so simple and yet so incredibly flavorful. It’s teeming with antioxidants thanks to the lycopene in the tomatoes, and it’s full of heart healthy olive oil.
To my savory soup lovers out there, don’t worry. The mango in this is just barely detectable, lending a slightly sweet — but not overpowering — taste.
The cool temperature of this mango gazpacho makes it ideal for summer, or in my case here in LA, likely well into fall. It pairs well with summer salads and skewers, or makes a great main dish with a side of warm homemade bread.
I like to make a big batch and pour it in individual mason jars for a drinkable lunch on-the-go during the work week.
- 4 ripe medium tomatoes
- ½ large mango
- ½ mild green pepper (can use bell pepper)
- 1 garlic clove
- 4 tablespoons white or sherry vinegar
- 1 tsp. salt
- 3 tablespoons extra virgin olive oil
- Put tomatoes, mango, pepper, garlic, vinegar, and salt in a blender and begin to pulverize.
- Continue blending as you add olive oil, one tablespoon at a time.
- Continue to blend for about two minutes.
- Pour into an air tight container and refrigerate for at least 30 minutes before serving.*
Some tips from my cooking class:
- Don’t use Roma tomatoes – they’re not acidic enough
- Make sure to use a mild green pepper or green bell pepper — anything spicy will overpower the flavor
- Don’t skimp on the salt — it’s a major flavor booster and it helps to draw the juice out of the tomatoes
- Use a good olive oil — my chef recommended something light and fruity like an Arbequina
- Make sure to allow the gazpacho time to sit and soak — this is when all the flavor develops
Weigh in: Have you had authentic gazpacho? Do you think this can be called mango gazpacho or should I be calling it a mango tomato drink?