Mango Gazpacho

This Gazpacho is a delightful twist on the traditional Spanish tomato-based soup. An easy starter that takes little effort to prepare. Mangos have been around for over 4,000 years and are a good source of vitamin C, vitamin A, vitamin E and dietary fibre.

Serves 4 to 6
recipe adapted from Yum Food & Fun magazine
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3 fresh mangoes, peeled, pits removed and chopped
1 seedless cucumber, peeled and chopped
1/4 cup extra virgin olive oil
1/4 cup rice wine vinegar
approximately 1 cup of water
sugar, salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh coriander (cilantro) or chives
3 slices prosciutto, pan-fried until crisp

Process mangoes, cucumber, oil and vinegar in a blender, adding only enough water to reach desired consistency. Transfer to a medium bowl and season with salt and pepper (and sugar if necessary to balance fruit) to taste.

Refrigerate until ready to serve. Garnish with finely chopped coriander or chives and crumbled prosciutto.

The Culinary Chase’s Note: Serve the soup cool, that is, slightly colder than room temperature as it is more refreshing than serving it very cold.