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RECIPE: Mango Gazpacho With Fromage Blanc Sorbet

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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