Ingredients
Scale
- 2 ripe mangoes, diced
- 1 cucumber, chopped
- 1/2 red bell pepper, chopped
- 1/4 red onion, chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- salt and pepper
- optional: jalapeño, cilantro, vinegar
Instructions
- Prepare and chop all the ingredients you’ll be using.
- Combine the diced mangoes, cucumber, bell pepper, red onion, lime juice, and olive oil in a blender.
- Blend the mixture until it's smooth; feel free to add water if you prefer a thinner consistency.
- Taste the gazpacho and adjust the seasoning with salt and pepper.
- Chill the gazpacho in the refrigerator for at least 2 hours to allow the flavors to meld.
- Serve the chilled soup cold, adding any desired toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For an extra kick, consider adding minced jalapeño to the blend.
Top with fresh cilantro for added flavor and color.
This dish is best served fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg