This Raw Green Mango & Orange Gazpacho is smooth, colourful, and beautifully different perfect for when you want something light, fresh, and full of flavour.
| Course | Soups & Salad |
| Servings | 2 persons |
Ingredients for the Green Mango and Orange Gazpacho(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 cup | Raw green mango, peeled and roughly chopped |
| ¾ cup | Fresh orange juice (about 2 oranges) |
| ¾ cup | Cucumber, peeled and roughly chopped |
| ½ cup | Red capsicum, deseeded and roughly chopped |
| ¼ cup | Green capsicum, deseeded and roughly chopped |
| 1 jalapeno | Deseeded |
| 2 tbsp | Fresh lemon juice |
| 1 tbsp | Extra virgin olive oil |
| ¼ cup | Cold water (adjust for consistency) |
| ½ tsp | Salt |
| ¼ tsp | Black pepper, freshly ground |
| 4 Nos | Ice cubes (for blending) |
| 3 Nos | Spring onions, finely minced (for garnish) |
| 3 tbsp | Cucumber, finely minced (for garnish) |
| 2 tbsp | Red & green capsicum, finely minced |
Instructions for the Green Mango and Orange Gazpacho |
|
| 1. | Peel and roughly chop 1 cup raw green mango, peeled and roughly chopped, and ¾ cup cucumber peeled and roughly chopped. Deseed and chop both ½ cup red capsicum, deseeded and roughly chopped and ¼ cup green capsicum, deseeded and roughly chopped. Deseed 1 jalapeno, (keep seeds for more heat, if you like extra heat). Squeeze ¾ cup fresh orange juice (about 2 oranges) and set aside. |
| 2. | Add the row mango, cucumber, red capsicum, green capsicum, and jalapeno to a blender. Pour in ¾ cup fresh orange juice (about 2 oranges), 2 tbsp fresh lemon juice, and 1 tbsp extra virgin olive oil. Add ¼ cup cold water (adjust for consistency) and 4 ice cubes (for blending). Blend on high for 60-90 seconds until completely smooth and creamy. |
| 3. | Season with ½ tsp salt and ¼ tsp black pepper, freshly ground. Taste and adjust, adding more lemon juice for tang, more water to thin, or a pinch of sugar if the mango is very sour. Blend briefly again to combine. |
| 4. | Pour into a bowl or jug, cover, and refrigerate for at least 20 minutes. This allows the flavors to melt and the soup to get beautifully cold. |
| 5. | While the soup chills, finely mince 2 spring onions (for garnish), finely mince 3 tbsp cucumber (for garnish), and finely mince 2 tbsp red and green capsicum, (for garnish). Keep them in separate small bowls so you can arrange them neatly on top. |
| 6. | Pour the chilled gazpacho into two serving bowls or glasses. Top with minced spring onions, cucumber and capsicum. Finish with a drizzle of olive oil and a crack of black pepper. Serve immediately. |
Notes:
i. Raw mango variety matters – a very sour mango gives the best tang. Totapuri or raw Alphonso work beautifully.
ii. For a smoother texture, strain through a fine mesh sieve after blending.
iii. Can be made up to 4 hours ahead and keep refrigerated – stir well before serving.
iv. For a spicier kick, blend in the jalapeno seeds or add a small piece of green chilli
