This Fresh Mango Gazpacho is a refreshing twist on the classic Spanish chilled soup. Sweet mangoes pair beautifully with ripe tomatoes, cucumbers, and bell peppers for a vibrant, velvety soup that’s both light and satisfying. Perfect for hot summer days, this recipe is courtesy of Chef Mark G. Harmer, Tapa Toro, Orlando, FL.
Ingredients to make Fresh Mango Gazpacho recipe
- 5 oz ciabatta bread, dried, large dice
- 1 large cucumber (12 oz), peeled, deseeded, large dice
- 2 tsp kosher salt
- 1 ½ lbs (25 oz) tomatoes, peeled, large dice
- ½ lb (8 oz) red bell pepper, large dice
- 1 small shallot (1 ½ oz), peeled and minced
- 1 garlic clove, peeled and minced
- 1 ½ lbs (24 oz) fully ripe mangos, peeled, large dice
- ¼ cup sherry vinegar
- 1 ½ cups olive oil, divided
- ½ tsp ground paprika
- 1 cup diced ripe mango (for garnish)
- 1 cup microgreens (for garnish)
- Paprika-infused olive oil, for garnish
Instructions
1. Prepare the Bread Base
- Soak ciabatta bread in cold water for a few minutes until slightly rehydrated.
- Squeeze out excess water.
2. Blend the Gazpacho
- In a blender, combine ciabatta, mango, tomatoes, red bell pepper, cucumber, shallot, and garlic.
- Puree until smooth.
3. Add Oil & Seasonings
- Slowly pour in 1 cup olive oil while blending until the mixture becomes smooth and creamy.
- Season with salt and sherry vinegar to taste.
4. Chill the Soup
- Transfer gazpacho to the refrigerator and chill until ready to serve.
5. Make Paprika Oil
- In a small bowl, whisk paprika with ½ cup remaining olive oil. Set aside.
6. Serve & Garnish
- Ladle gazpacho into bowls.
- Garnish each serving with paprika-infused olive oil, fresh microgreens, and diced mango.