During a summer day nothing is as good as a cool gazpacho. And, add some mangos to it and you are dreaming about sitting on the beach in Hawaii. This recipe comes from Chef Nick Mastrascusa who works at the Four Seasons Resort Hualalai in Hawaii.
For this recipe, I highly recommend selecting ripe mangoes. Also yellow tomatoes, with their low-acidity, are used instead of the traditional red tomato. Make sure the mangoes and tomatoes are at their peak of ripeness for a big, rich flavor. Make sure to slowly blend in the olive oil so that the soup will have a velvety, smooth texture. If you like your gazpacho a little less sweet, and slightly more tangy, use one mango versus two.
This soup is just not only delicious but also gorgeous with its yellow coloring. It is so easy to make, there really is no cooking required here. And your guest will be astonished with how good this is. Last, but not least, you can have a great time serving this soup: serve in bowls or martini glasses, use your imagination for decoration and enjoy!
Yields: 6 to 8 servings | Prep Time: 20 minutes | Chill Time: 4 hours
2 large ripe mangos (about 4 cups), peeled and roughly chopped
4 medium yellow tomatoes (about 4 cups), roughly chopped
2 cloves garlic
2 small shallots
1 cup roughly chopped European cucumber, plus 2 tablespoons additional, finely chopped, for garnish
1/2 cup roughly chopped celery
1/4 cup lemon juice
1/4 cup olive oil, plus additional for garnish
Salt and freshly ground black pepper, to taste
Favorite hot sauce, for garnish
In a blender, combine all of the ingredients except the oil, the salt and pepper, and the garnishes, and process until smooth. Then, add the olive oil slowly so it blends into the soup. Season to taste with salt and pepper.
The thickness of the soup will be based on how ripe the mangos are. As there is no liquid in the recipe other than the vegetables, the riper the mangoes, the better.
Refrigerate for at least 4 hours. Four hours before serving, chill small glass bowls or martini glasses. You can store the soup in the refrigerator up to 2 days, if the soup is too thick after storage you may can put in some vegetable stock to thin it out.
When ready to serve, pour the soup into the bowls and garnish each one with some diced cucumber, a few drops of hot sauce and olive oil. Serve immediately and Enjoy!
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