I’ve been on a raw food kick lately. I find that it’s what my body craves in the summer heat, and it always helps me feel lighter and more alive if I’m feeling down, dull, or generally far from my higher self :) I’ve been eating a ton of salads, zoodles, juicy melon mono-meals, and pureed soups.
So, gazpacho has been a weekly staple for us. I like to vary the recipe every time I make it so as to not get bored, and also because there are so many possibilities to explore in the gazpacho realm. Check out our Red Lentil, Spicy Strawberry, Watermelon, and Pineapple Cucumber gazpacho recipes.
This mango version is so refreshing with its lovely balance of sweet, savory, and spicy notes. It couldn’t be easier to make, too – just throw everything in the blender, chill, and enjoy.
Today we are also sharing a bunch of links to stuff that we’re into at the moment: podcasts, articles, movies, apps, etc. See those below and have a great rest of the week!
Eating Animals – excited for this documentary
Co-Star – the most beautiful astrology app we’ve ever seen
Amy Chaplin’s Pantry – what a dream!
- 1 English cucumber or 4 small (Persian) cucumbers - cubed, divided
- 1 yellow or green bell pepper - cubed, divided
- ⅓ medium yellow onion - chopped, divided
- 1 medium ripe mango
- 1 jalapeno - seeded and chopped
- juice of 1 lime
- sea salt
- about 1 cup cilantro leaves
- Reserve a quarter of the English cucumber or 1 Persian cucumber, a quarter of the bell pepper and half the amount of the onion onion, set aside.
- Combine the rest of the cucumber, bell pepper, and onion, as well as the mango, jalapeno, lime and salt to taste in an upright blender. Blend until smooth. Add the reserved cucumber, bell pepper, onion, and cilantro and pulse a few times into a chunky soup.
- Refrigerate the gazpacho until thoroughly chilled, at least an hour (this is very important for flavor!). Optionally, serve garnished with more chopped cucumbers and cilantro leaves.