Why is my mango gazpacho so thick?

When resting overnight, mango gazpacho sometimes ends up with a thick consistency due to the high mango content. If that happens, add a cup of cold water (start with 1/2 cup and add progressively) and mix well until you reach the desired consistency.

Why is gazpacho healthy?

Gazpacho is full of vegetables and healthy fats from the olive oil. Its rich in vitamins, antioxidants, fiber and minerals. It has a high water content and little calories.

What is gazpacho usually made of?

Traditional gazpacho is made of tomatoes, cucumber, onion, green bell pepper, garlic, vinegar and olive oil. For the traditional version of gazpacho try this recipe .

What ethnicity is gazpacho?

Gazpacho is Spanish. Is originally from Andalucia, a region in the south of Spain.

How long does gazpacho last in the fridge?

Gazpacho can last in the fridge between 3-5 days. It depends on the amount of vinegar you add, but I always find it's safe up until 5 days.

Mango Gazpacho Recipe (Super Refreshing For Summer)

Name: Mango Gazpacho Recipe (Super Refreshing For Summer)
Prep time: 15 min
Total time: 15 min
Cuisine: Spanish
Ingredients: 1kg of ripe yellow tomatoes (approx. 5) peeled; 1kg of ripe mangoes (approx. 3 large); 1 yellow bell pepper; 1 large cucumber (250-300 grams) - peeled if needed; 1/2 brown onion; 2 medium garlic cloves finely diced; ½ tbsp Himalayan pink salt; 1 cup extra virgin olive oil (EVOO); ¼ cup of apple cider vinegar

Description

This mango gazpacho recipe might become one of your new summer season staples! With a tomato base and the subtle sweetness of mango, it is super easy to prepare, refreshing, and delicious. It's perfect as an appetizer or light main for hot summer days. Vegan, gluten-free.

Ingredients

Scale

1kg of ripe yellow tomatoes (approx. 5) peeled

1kg of ripe mangoes (approx. 3 large)

1 yellow bell pepper

1 large cucumber (250-300 grams) - peeled if needed

1/2 brown onion

2 medium garlic cloves finely diced

1/2 tbsp Himalayan pink salt

1 cup extra virgin olive oil (EVOO)

1/4 cup of apple cider vinegar

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Instructions

Start by peeling the tomatoes, dicing all the veggies, and cutting mango chunks.
Transfer all the ingredients to a large pot or large bowl and combine well with a timber spatula. Let them macerate for one hour.
Add the mixture to a high-speed blender jar or food processor, and blend until smooth.
Transfer the mango gazpacho to airtight containers or pot with a lid, and let it cool overnight in the fridge.
Serve with a drizzle of olive oil, black pepper and toppings of choice!

Notes

If you can't find yellow tomatoes, green tomatoes or red tomatoes can be used instead.

The cool temperature of this mango gazpacho is a must! You can also add an ice cube when serving.

When resting overnight, sometimes it ends up with a thick consistency. If that happens, add a cup of water and mix well.

Store the mango gazpacho in airtight containers in the fridge for up to 3-5 days. I love to store it in lidded glass jars of different sizes: individual portions to take to work, or larger portions to have at home!

Serve on a small bowl with a drizzle of olive oil and black pepper for a simple presentations.

If you want to go fancier, serve with finely diced veggies like cucumber, cherry tomatoes or purple onion. Firm avocado also makes a great topping!

You can also serve it in small glasses as an appetizer.

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