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Our bad: We forgot to publish this delicious mango gazpacho recipe in the height of summer gazpacho season.
But it’s still warm out; and this recipe from Vermont Creamery, served with fromage blanc sorbet, is worth your attention.
MANGO GAZPACHO RECIPE
1 cup cold water
1 cup tomato juice
8 large tomatoes, peeled, seeded, and diced
1 large mango,* peeled, seeded, and diced
¼ cup red onion, minced
1 clove garlic, minced
1 cucumber, peeled and diced
1 green bell pepper, seeded and minced
4 scallions, chopped fine
1 orange, juiced (set zest aside for the sorbet)
¼ cup fresh lime juice
¼ cup cilantro, chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
½ teaspoon cayenne pepper
Mmm, mmm, mango gazpacho. Photo courtesy Vermont Creamery.
*Add 2 teaspoons sugar if the mango and tomato are not quite ripe.
8 ounces fromage blanc
1/8 cup fresh lime juice
1 tablespoon orange zest
Zest of 1 lime
1 teaspoon sugar
Ingredients For Sorbet
1. GAZPACHO: Place all ingredients except the orange zest in a large bowl or container overnight. Adjust seasonings in the morning. If the mixture is too chunky, pulse half of it with an immersion blender or a hand mixer.
2. SORBET: Mix all ingredients together in a bowl and put in freezer 2 hours before serving. Use a small melon baller or sorbet scoop. Place sorbet on top of gazpacho.
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