Grilled Mango Tomato Gazpacho

Recipe

It’s Hot Out: Cool Off with Grilled Mango Tomato Gazpacho

Grilled mangoes show off their tanginess in a not-so-typical gazpacho. I thought about using peaches for this recipe, but they were not yet in season. These mangoes from Mexico made for a perfect substitution. This often happens during party planning. The menu is all set … yet ingredients are elusive … or something gorgeous at the market beckons. Stay flexible.

MAKES 10 CUP-SIZE PORTIONS

GRILL THE MANGOES

4 mangoes, peeled and sliced thickly around the pit
peanut oil

Lightly grease grill pan with peanut oil. Heat pan, grill both sides of each slice. Remove, let cool. Chop into small bits.

GET OUT THE FOOD PROCESSOR

1 1/2 LB tomatoes, seeded, cut into chunks
1 1/2 cucumbers, peeled, seeded, cut into chunks
1/2 red onion, cut into chunks
2 mild red peppers, seeded, cut into chunks
juice from 1/2 lemon
3 tsp white vinegar
1 tsp salt
1/2 tsp black pepper
garnish

Reserve 1/4 of the chopped pieces of each ingredient for garnish, and dice.

Pulse each ingredient in food processor, leaving some solid bits (depending on the size of your food processor, you might have to work in batches and mix together in a large bowl). Serve in small glasses with chopped bits on the top.

See more red & white recipes for a patriotic buffet in 04 July 4th Bash