Mango Gazpacho

(30)
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Yield:
5 cups

Ingredients

  • 4 to 5 cups roughly chopped mango (3 mangoes)

  • ½ cup peeled, seeded, and coarsely chopped English cucumber

  • ¼ cup finely chopped white onion

  • 1 clove garlic, minced

  • ¼ cup olive oil

  • ¼ cup rice vinegar

  • 1 to 1 1/2 tablespoons finely chopped fresh tarragon

  • ¾ cup sugar

  • 1 teaspoon coarse salt

  • Pinch of freshly ground pepper

  • Fresh chives, for garnish

Directions

  1. In a blender, combine mango, cucumber, onion, and garlic. Puree until smooth. With the blender running, gradually add oil until emulsified. Add vinegar, tarragon, 1 cup water, and sugar; blend to combine. Season with salt and pepper.

  2. Transfer to a bowl, cover, and refrigerate until chilled. Serve garnished with fresh chives.

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