Fresh Mango Gazpacho
Prep Time: 20 minutes
Cook Time:
Course: Mango Snack Recipes
Cuisine: Vegan Mango Recipes, Vegetarian Mango Recipes
Keyword: Mango Chef Creations, Mango Snack Recipes


  • 5 oz. cibatta bread, dried, large dice
  • 1-1/2 lbs (24 oz) fully ripe mangos, peeled, large dice
  • 1-1/2 lbs (25 oz) tomatoes, peeled, large dice
  • ½ lb (8 oz) red bell pepper, large dice
  • 1 large (12 oz.) cucumber, peeled, deseeded, large dice
  • 1 small (1-1/2 oz.) shallot, peeled and minced
  • 1 garlic clove, peeled and minced
  • 1-1/2 cups olive oil, divided
  • 2 tsp. kosher salt
  • ¼ cup sherry vinegar
  • ½ tsp. ground paprika
  • Paprika infused olive oil, for garnish
  • I cup micro greens, for garnish
  • 1 cup diced ripe mango, for garnish

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 courtesy of Chef Mark G Harmer, Tapa Toro, Orlando, FL

Ladle gazpacho into bowl and garnish each serving with paprika infused olive oil, fresh micro greens and diced mango.

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