| Prep: 20 mins | Chill: 2 hours | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 120 | 9g | 1g | 13g |
| sugars | fibre | protein | salt |
| 9g | 3g | 2g | 0.4g |
Why I Love Spanish Gazpacho de Mango y Tomate
The first spoonful of Gazpacho de Mango y Tomate brought me immediately back to my roots in the bustling streets of New York City. There is something profoundly satisfying about biting into a dish that merges the familiar with the exotic. The combination of ripe tomatoes and sweet mangoes in this chilled soup not only highlights the versatility of gazpacho but also underscores my love for blending different culinary traditions. It’s a tribute to the many cultures that coexist in the Big Apple and contribute to its rich food tapestry.
Bright, Fresh, and Unexpected
What I adore most about Gazpacho de Mango y Tomate is how it surprises your palate. Here, the traditional Spanish gazpacho takes on a new life with the tropical twist from the mangoes. The result is a dish that’s both refreshing and complex, a perfect harmony of sweet and savory flavors. Having spent years in various kitchens and theaters, I appreciate dishes that captivate and hold your attention, just like a gripping performance on stage. This gazpacho does just that, making it an unforgettable start to any meal.
Inspired by Chefs and Memories
I came across a similar version of this recipe while reading about Chef Ferran Adrià, a pioneer of modernist cuisine who often plays with unexpected flavor pairings. While his approach to cuisine is avant-garde, the essence of using high-quality, fresh ingredients remains a steadfast rule I follow in my own kitchen.
This dish offers tinges of familiar dishes like the classic tomato gazpacho or even a chunky salsa, but its uniqueness makes it stand out. Pair Gazpacho de Mango y Tomate with grilled seafood, a smoky paella, or even a simple baguette for a delightful meal that transports you to the sun-drenched regions of Spain.
Ultimately, this recipe captures the spirit of my culinary adventures and experiences, blending diverse flavors to create something truly remarkable. Whenever I serve Gazpacho de Mango y Tomate, I feel like I’m sharing a piece of my journey with everyone at the table. And isn’t that what food is all about – connecting, sharing, and savouring?
What You’ll Need
- 6 ripe tomatoes, chopped (about 6 cups)
- 2 ripe mangoes, peeled and chopped (about 2 cups)
- 1 cucumber, peeled and chopped (about 1 cup)
- 1 red bell pepper, chopped (about 1 cup)
- 1/2 red onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cups cold water
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
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Method
Step One
In a large bowl, combine the chopped tomatoes, mangoes, cucumber, red bell pepper, red onion, and minced garlic.
Step Two
Add the extra virgin olive oil, red wine vinegar, and cold water to the bowl. Stir until all the ingredients are well mixed.
Step Three
Using an immersion blender, puree the mixture until smooth. Alternatively, you can transfer the mixture to a blender and puree in batches until smooth.
Step Four
Season the gazpacho with salt and pepper to taste. Then stir in the chopped cilantro and lime juice.
Step Five
Chill the gazpacho in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Step Six
Serve the gazpacho cold, garnished with additional chopped cilantro or a slice of lime, if desired. Enjoy your refreshing Gazpacho de Mango y Tomate!
