July 12, 2009
Gazpacho: Make it Mango
Found at Allrecipes then adapted to suit our tastes. As summer continues to heat up, I’m trying my hand at cool, no cook dishes. I served this with beef shish-kabobs cooked on the grill.
2 & 2/3 cups diced fresh mangoes (about 4)
2 & 2/3 cups orange juice
1 cucumber sliced lengthwise – (seeds scraped out), diced
2 Tablespoons onion
1 red pepper, finely diced
1 large garlic clove, minced
1 small jalapeno pepper, seeded*
3 tablespoons fresh lime juice (about 2 limes)
2 tablespoons chopped fresh basil (could also use parsley or cilantro)
Sea salt & black pepper
Process mangoes, orange juice, onion & jalapeno in a blender or food processor until pureed. Pour into a medium bowl, along with remaining ingredients. Season with salt and pepper to taste & mix thoroughly. Refrigerate until chilled. (Can be made several hours before serving.)
*This added nice flavor but not any heat – the kids didn’t notice at all.
Served our family of 5 with enough for a couple bowls the next day for lunch.