Yield: 1/2 gallon
Ingredients:
5 oz. cibatta bread, dried, large dice
1-1/2 lbs (24 oz) fully ripe mangos, peeled, large dice
1-1/2 lbs (25 oz) tomatoes, peeled, large dice
½ lb (8 oz) red bell pepper, large dice
1 large (12 oz.) cucumber, peeled, deseeded, large dice
1 small (1-1/2 oz.) shallot, peeled and minced
1 garlic clove, peeled and minced
1-1/2 cups olive oil, divided
2 tsp. kosher salt
¼ cup sherry vinegar
½ tsp. ground paprika
Paprika infused olive oil, for garnish
1 cup micro greens, for garnish
1 cup diced ripe mango, for garnish
Procedure:
- Soak ciabatta in cold water for a few minutes until slightly rehydrated. Squeeze out excess water. Place the ciabatta, mango, tomato, red bell pepper, cucumber, shallot and garlic in a blender. Puree. Slowly pour 1 cup oil into blender, until mixture is smooth and creamy. Season with salt and sherry vinegar. Chill gazpacho in the refrigerator before serving.
- In a small bowl, whisk paprika with ½ cup remaining olive oil. Reserve.
- To serve: Ladle gazpacho into bowl and garnish each serving with paprika infused olive oil, fresh micro greens and diced mango.
Recipe courtesy of National Mango Board.
Tell Us What You Think!
You must be logged in to post a comment.