Mango Gazpacho

Name: Mango Gazpacho
Total time: 30
Yield: 3
Ingredients: 3 mangoes, peeled, seeded, and chopped; ½ english cucumber, peeled, seeded, and chopped, plus more sliced into rounds, for garnish; ¼ white onion, diced; 1 green bell pepper, seeded and chopped; 3 tablespoons fresh cilantro, plus more sprigs, for garnish; 1 lime, juiced, plus more sliced into rounds, for garnish; 1 tablespoon champagne vinegar; 1 pinch salt; 2 tablespoons extra virgin olive oil

Recipe by Crystal Hatch from tasty.co

Appetizers 30 Mins.

Ingredients

3 servings

•

3 mangoes, peeled, seeded, and chopped
•

½ english cucumber, peeled, seeded, and chopped, plus more sliced into rounds, for garnish
•

¼ white onion, diced
•

1 green bell pepper, seeded and chopped
•

3 tablespoons fresh cilantro, plus more sprigs, for garnish

•

1 lime, juiced, plus more sliced into rounds, for garnish
•

1 tablespoon champagne vinegar
•

1 pinch salt
•

2 tablespoons extra virgin olive oil

Instructions

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!