Mango Gazpacho
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 cups 1/4″ diced fresh mangoes
2 cups orange juice
2 Tbsp. extra-virgin olive oil
1 seedless cucumber, cut into 1/4″ dice
1 small red bell pepper, seeded and cut into 1/4″ dice
1 small onion, cut into 1/4″ dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
3 Tbsp. fresh lime juice
2 Tbsp. chopped fresh parsley, basil or cilantro
salt and freshly ground black pepper
Instructions:
Process the mangoes, orange juice and oil in a blender or food processor until pureed. Transfer the mixture to a medium bowl along with the remaining ingredients and season with salt and pepper to taste. Refrigerate the mixture until ready to serve. (This soup can be made several hours before serving.)
Yields 6 servings.
This recipe was originally featured in the USA WEEKEND article “Make It a Cold One” on June 27, 2004.