When it’s hot out, cold soups seem so appealing. And traditional gazpacho, with tomatoes, cucumber, peppers, and garlic really helps in the cooling off process. I decided to throw in some grilled mangoes to show off their tanginess in this not-so-typical gazpacho.
When originally coming up with this party plan for 4th of July, I wanted to include peaches in the gazpacho 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. My advice: stay flexible, and roll with the punches. Sometimes you can even get a better result
MAKES 10 CUP-SIZE PORTIONS
GRILL THE MANGOES
4 mangoes, peeled and sliced thickly around the pit
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
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