RECIPE: Mango Gazpacho With Fromage Blanc Sorbet

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September 20, 2012 at 7:57 am · Filed under Recipes, Soups

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

Ingredients

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.

Ingredients For Sorbet

8 ounces fromage blanc

1/8 cup fresh lime juice

1 tablespoon orange zest

Zest of 1 lime

1 teaspoon sugar

Preparation

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.

Find more of our favorite soup recipes.

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