Tropical Gazpacho

Name: Tropical Gazpacho
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 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)

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

Source: Everyday Food, June 2008

25 mins 25 mins 4

Total Time Prep Servings

Ingredients

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)

Directions

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.