Mango Tomato Gazpacho

This gazpacho recipe is inspired by a salad we make often when mangoes are in season. Mango, Tomato and Avocado Salad is a delicious mix of sweet, bright and creamy ingredients. Mangoes, tomatoes and avocados are just meant to go together in my humble opinion. I love the cilantro, onion and garlic with these fruits. It is what makes this salad savory too. I just knew this combo would make a great summer gazpacho. I was right. It is so smooth and well balanced. I decided to add jalapeno, sweet pepper and cucumber for crunch and texture. I really liked the sweet and spicy together. This would make a great starter for a fish or seafood meal. I added a lot more avocado to my serving than you see here in the photos. It was so good! Next time I see mangoes it will be hard to decided what to make salad or gazpacho?

Mango Tomato Gazpacho 
Make 1/2 gallon; 8 (1 cup) servings

Ingredients

2 ripe mango, peeled and diced
2 ripe tomatoes, diced 
1/2 English cucumber, seeded and diced 
1/2 purple onion, diced 
1 Jalapeno pepper, seeded and diced 
1 mini sweet pepper (red, yellow or orange), seeded and diced
1 clove garlic, minced 
1/2 bunch Cilantro, roughly chopped
1 cup low sodium V8 vegetable juice 
1 cup orange juice
2 or 3 dash of hot sauce 
Kosher salt, black pepper and red pepper flakes, to taste
Juice of 1 lime
2 Tbsp. white vinegar
2 Tbsp. olive oil 
Sliced avocado, jalapeno and more sweet pepper for garnish

Directions

Combine first eight ingredients in a large bowl. Place half of these ingredients in a blender with vegetable juice, pulse until the desire consistency. Place in a large pitcher or bowl (I use a one gallon pitcher). Place remaining ingredients except avocado in the blender, pulse until the desire consistency. Add to the pitcher and stir to combine. Refrigerate for 8 hours or overnight to blend. Serve garnished with sliced or chopped avocado, jalapeno and sweet pepper.

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