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Tropical Gazpacho

Brooklyn, New York's Sharon Pearlstein shares this refreshing fruit soup as a starter (or even dessert).

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2008


  • 3 mangoes (about 3 pounds total), peeled, pitted, and cut into chunks (about 5 cups)
  • 2 cucumbers, peeled, seeded, and chopped
  • 2 cups low-fat buttermilk
  • 1 tablespoon fresh lime juice, plus lime wedges, for serving (optional)
  • 1 teaspoon rice vinegar
  • Coarse salt
  • Hot sauce (optional)
  • Sliced fresh basil leaves, for garnish (optional)


  1. Working in batches, place mangoes, cucumbers, buttermilk, lime juice, and vinegar in a blender; puree until smooth. Season with salt and, if using, hot sauce. Refrigerate until chilled, about 1 hour. Serve gazpacho with lime wedges and basil, if desired.

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