Simple Mango Gazpacho
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe by Golubka Kitchen at