Fresh Mango Gazpacho

Takes , serves .

Soak ciabatta in cold water for a few minutes until slightly rehydrated. Squeeze out excess water. Place the ciabatta, mango, tomato, red bell pepper, cucumber, shallot and garlic in a blender. Puree.  Slowly pour 1 cup oil into blender, until mixture is smooth and creamy.  Season with salt and sherry vinegar. Chill gazpacho in the refrigerator before serving.
 
In a small bowl, whisk paprika with ½ cup remaining olive oil. Reserve.

Recipe courtesty of Chef Mark G Harmer, Tapa Toro, Orlando, FL
 

Fresh Mango Gazpacho

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