Fresh Mango Gazpacho

  • PREP TIME20 minutes

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

Recipe courtesy of Chef Mark G Harmer, Tapa Toro, Orlando, FL

Fresh Mango Gazpacho

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Fresh Mango Gazpacho

Ingredients

  • 5 oz. cibatta bread, dried, large dice
  • 1-1/2 lbs (25 oz) tomatoes, peeled, large dice
  • 1 large (12 oz.) cucumber, peeled, deseeded, large dice
  • 1 garlic clove, peeled and minced
  • 2 tsp. kosher salt
  • ½ tsp. ground paprika
  • I cup micro greens, for garnish
  • 1-1/2 lbs (24 oz) fully ripe mangos, peeled, large dice
  • 1-1/2 lbs (25 oz) tomatoes, peeled, large dice½ lb (8 oz) red bell pepper, large dice
  • 1 small (1-1/2 oz.) shallot, peeled and minced
  • 1-1/2 cups olive oil, divided
  • ¼ cup sherry vinegar
  • Paprika infused olive oil, for garnish
  • 1 cup diced ripe mango, for garnish
  • PREP TIME20 minutes

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

Recipe courtesy of Chef Mark G Harmer, Tapa Toro, Orlando, FL

Fresh Mango Gazpacho

Instructions

  1. Soak ciabatta in cold water for a few minutes until slightly rehydrated. Squeeze out excess water. 

  2. Place the ciabatta, mango, tomato, red bell pepper, cucumber, shallot and garlic in a blender. Puree. 

  3. Slowly pour 1 cup oil into blender, until mixture is smooth and creamy.  Season with salt and sherry vinegar. 

  4. Chill gazpacho in the refrigerator before serving.

  5. In a small bowl, whisk paprika with ½ cup remaining olive oil. Reserve.

  6. Ladle gazpacho into bowl and garnish each serving with paprika infused olive oil, fresh micro greens and diced mango.