Mango-Lime Gazpacho – Super Summer Soup

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 mango gazpacho 2 (800x488)   Raw Vegan РSo Refreshing!

I love having chilled soups in the summer and gazpacho is always a winner, but wanting something more original for my classes, I experimented with mango with very tasty results!

While you might think that with mango and orange juice as the base, this would be a very sweet soup, the addition of olive oil, garlic and crunchy diced veggies makes for a beautiful blending of sweet and savory.

Everyone loves this recipe.  Chilling for a few hours enhances the flavors.  Try mixing in something crunchy, like my Fully Raw Plaintain Chips which give the gazpacho more texture and make it filling enough for a main course.  I used seeded cucumber, red pepper and vidalia onion for my veggies but switch up with your favorites.  For garnish I used a combination of cilantro and basil.

In my book Raw Fusion Living:¬† Recipes for Healthy Eating, Natural Weight Loss and Anti-Aging I describe mangoes as Mother Nature’s “homerun” when it comes to pure deliciousness and nutritional value .¬† Mangoes have a full spectrum of antioxidants that are cancer-fighting and immune boosting.¬† They also have a lot of Vitamin A, fiber and Vitamin C.¬† See the photo series below by Ida Todoran, Flickr for how to best cut a mango.

mango how to cut Ina todoran flickr

This recipe should serve 6 as an appetizer, 3 as a main course.

Mango-Lime Gazpacho

Ingredients:
2 cups 1/4-inch-diced fresh mangoes
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4 inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced (optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Optional:  Garnish with slices of avocado.

Directions:                                        gaz prep (800x450)

Process mangoes, orange juice, oil and garlic in a blender or food processor until pureed.

Place all of the diced vegetables in a medium to large bowl and pour the blended fruit on top.  Gently mix together and aeason with salt and pepper to taste.   Garnish with additional finely chopped herbs.  l,Refrigerate until ready to serve. (Can be made several hours before serving and is still tastes fresh for 24 hours or as long as the vegetables remain crunchy).

 SERVING SUGGESTION

Mix in your favorite chip or  plenty of  Fully Raw Plaintain Chips (that you make in a dehydrator or on a parchment paper covered cookie sheet.) for added texture and to make this a hearty and filling meal.

plantain-chips-640x360

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