Fresh Mango Gazpacho
Ingredients
- 5 oz. cibatta bread, dried, large dice
- 1 large (12 oz.) cucumber, peeled, deseeded, large dice
- 2 tsp. kosher salt
- I cup micro greens, for garnish
- 1-1/2 lbs (25 oz) tomatoes, peeled, large dice½ lb (8 oz) red bell pepper, large dice
- 1-1/2 cups olive oil, divided
- Paprika infused olive oil, for garnish
- 1-1/2 lbs (25 oz) tomatoes, peeled, large dice
- 1 garlic clove, peeled and minced
- ½ tsp. ground paprika
- 1-1/2 lbs (24 oz) fully ripe mangos, peeled, large dice
- Small (1-1/2 oz.) shallot, peeled and minced
- ¼ cup sherry vinegar
- 1 cup diced ripe mango, for garnish
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Instructions
- 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.
- Ladle gazpacho into bowl and garnish each serving with paprika infused olive oil, fresh micro greens and diced mango.
Categories: Lunch & Dinner, Soups
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