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Fresh Mango Gazpacho

Fresh Mango Gazpacho

Course Chef Creation, Snack, Soup
Diet Vegan, Vegetarian
Language English
Prep Time 20 minutes

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

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.

Recipe Notes

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