Gazpacho de mango – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Spain Region / Locale: Andalusia Servings: Serves 4
Spain Region / Locale: Andalusia Servings: Serves 4Gazpacho de Mango is a vibrant and flavorful twist on the traditional Spanish cold soup. Originating in Andalusia, Spain, gazpacho is cherished for its refreshing properties, particularly during the hot summer months. This version elevates the classic recipe by incorporating the sweetness of ripe mangoes, creating a perfect harmony with the tangy and savory notes traditionally found in gazpacho. The balance of flavors makes it a standout dish with a modern and exotic flair.
Ingredients
- Ripe Mangoes – 2 large / 500 g
- English Cucumber – 1 medium / 200 g
- Red Bell Pepper – 1 medium / 150 g
- Red Onion – 1 small / 50 g
- Garlic Clove – 1 large
- Cherry Tomatoes – 200 g
- Extra Virgin Olive Oil – 1/4 cup / 60 ml
- White Wine Vinegar – 2 tablespoons / 30 ml
- Salt – 1 teaspoon / 5 g
- Fresh Basil Leaves – Handful
- Cold Water – 1/2 cup / 120 ml
Instructions
- Peel and pit the mangoes, then chop into chunks.
- Peel the cucumber and remove seeds, then cut into chunks.
- Deseed the red bell pepper and chop roughly.
- Peel and roughly chop the red onion and garlic.
- In a blender or food processor, combine mangoes, cucumber, bell pepper, onion, garlic, and cherry tomatoes. Blend until smooth.
- Add the olive oil, white wine vinegar, salt, and cold water. Blend again until well combined and smooth.
- Chill in the refrigerator for at least 1 hour before serving.
- Serve cold with fresh basil leaves as a garnish.
Substitutions
- Mangoes -> Peaches
- Red Onion -> Shallots
- White Wine Vinegar -> Apple Cider Vinegar
Enhancements in the Next Evolution
- Add a dash of smoked paprika for an earthy depth.
- Incorporate a splash of lime juice for extra brightness.
- Use mint leaves instead of basil for a cooler finish.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
