Mango Gazpacho with plum salsa is essentially a chilled flavorful soup that’s perfect for the summers and a great alternative to the usual mango shake and other mango desserts. Served cold,this mango gazpacho is velvety smooth, has hint of sherry vinegar and punch from chillies. Topped with a deliciously tangy plum salsa and finished with Tabasco and extra virgin olive oil, the mango gazpacho is perfect to start off your summer brunch menu and wow guests.
I was bored of mango shakes. And of desserts. I know!! I must be mad. But when you get crates of mangoes from your family farm, you are bound to get bored of trying the same thing all the time. Granted there is nothing more easy, filling and delicious than a quick glass of mango shake, call me insane but I like variety in my food. Especially when its almost suicidal to cook in 45C!!
Ergo, this delicious bowl of chilled mango soup! You must have heard of Gazpacho. In any case it is a delicious entity that traveled all the way from Spain to wow and woo the world with its velvety flavorful texture. As much as one would like to try and tweak recipes, I am a stickler for authentic (or as authentic as I can get) when it comes to wonderful dishes like the traditional gazpacho. It is not a smoothie just because its a cold soup that’s thick and uses a blender!! Por favor, use the staples when making this dish. Nothing ruins a good and proper gazpacho more than someone assuming they can add sugar and wine to it! Dio Mio.. you cant and you mustn’t!! Talking of Spain, have you made Paella yet?? NO???!!!!!! You absolutely must!
I made the chicken and shrimp paella a yr back and I have been making it ever since! Its a delightful meal that will simply leave you satiated beyond your hopes. Spanish is such a gem of a country when it comes to food. I love the Andalusian food and culture..somehow, somewhere the lines of Spanish culture and Indian traditions seem to merge and so does our liking for spices! Its an amazing cuisine bursting with happy bold flavors and hearty plates, and there is something for everyone.
Gazpacho is a relatively simple dish that I decided to change up a little and make things more fun by adding ripe mangoes to it. Few things to keep in mind when making a gazpacho (and you must!)
- – ripe tomatoes and cucumber are a must
- – please don’t add any kind of juice or tomato sauce, water in very little quantity is all that you need
- – good quality olive oil is essential (i go with Extra virgin)
- – sherry vinegar is mandatory. It gives gazpacho its characteristic punch and tang. You might use red wine vinegar
- – white bread is used to thicken the gazpacho. Alternately, some people use almonds.
- – flavoring can range from jalapeno, garlic, shallots or red onion.
- – top it with contrasting flavors for a punch. Use your imagination, avocados, crab meat, poached lobster, grilled shrimp work exceedingly well.
- – it shouldn’t be thin. The consistency is creamy and smooth, definitely not runny.
- – it should always be served chilled.
For this, I blended the tomatoes and cucumber along with ripe mango, 1 slice of white bread, sherry vinegar, olive oil and the flavorings till it was smooth. Then, I added about two tablespoons of water to thin it out just a bit. I served it cold topped with a delicious and fresh plum salsa, a splash of Tabasco and more extra virgin olive oil. You can also serve this with warm crusty bread or even nachos.
A bowl of chilled mango gazpacho is almost as good as being back in the gorgeous white sand beaches of Koh Larn and having not a care in the world! Its like taking a mini vacation for 15 minutes in the midst of the chaos and drama of everyday living. Its all my heart and body craved for that day and the solace I got at the end of this delicious and filling bowl of mango gazpacho , was simply put, non-pareil!
Make this soon, while the ripe mangoes last.
Disclaimer: Recipe loosely adapted from Gordon Ramsay's Gazpacho Soup.
- 4 tomatoes, roughly chopped
- 2 ripe mangoes (use semi sweet ones if you dont like gazpacho to be a little sweet)
- ½ medium red bell pepper, roughly chopped
- ½ medium cucumber, peeled and roughly chopped
- ½ red onion, roughly chopped
- 1 medium fresh jalapeño, seeded and roughly chopped
- 4 garlic cloves
- ⅓ cup extra-virgin olive oil
- One slice white bread, torn into 1-inch pieces
- 2 tablespoons sherry vinegar
- Lemon Juice of 1 lemon
- Salt and black pepper
- Tabasco - dash (for serving)
- 1 Ripe plum, diced small
- ¼ red bell pepper
- 1 small ripe tomatoe
- 2 tbsp cucumber, without seeds
- Herbs like cilantro and mint
- green serrano chili - 2
- Salt and pepper.
- Lime juice from 1 lemon
- Blend together all the ingredients well till smooth. If needed, work in batches. Put the tomatoes, bell pepper, mango, cucumber, onion, olive oil , lime juice, bread, vinegar, jalapeño, and garlic in a blender; season with salt and pepper. Process until smooth.
- If it looks too thick, add couple of tablespoons of water or olive oil to thin it a bit and make it the right consistency.
- Taste and adjust accordingly. I end up adding more vinegar or salt.
- Pour into bowl and refrigerator for a couple of hours before serving.
- Dice everything into a similar size, mix everything together and let it rest.
- Bring the bowls out, top with 2 tbsp of the salsa on each bowl, drizzle some extra virgin olive oil and a dash of tabsaco sauce.
- Serve cold!
- Alternately, you can top it with shrimps or poached lobster for a luxurious brunch appetizer that's bound to wow guests!