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Diane Rossen Worthington
On hot, humid days, few things are as refreshing as cool gazpacho. And if you're a fan of this cold soup, you'll want to try Chef Nick Mastrascusa's amazing Mango Gazpacho recipe.
Mastrascusa, chef of the Beach Tree Restaurant at Four Seasons Resort Hualalai in Hawaii, recommends selecting ripe Hawaiian mangoes, although any good mango will be delicious. Yellow tomatoes, with their low-acidity, are used instead of the traditional red tomato. Make sure the mangoes and tomatoes are at their peak of ripeness for a big, rich flavor. Make sure to slowly blend in the olive oil so that this Mango Gazpacho will have a velvety, smooth texture.
Beautiful to look at and with no cooking required, this could be your go-to summer Mango Gazpacho soup. It's great for lunch or dinner. One of the fun parts of serving it is deciding what container you want to present it in. I have served this stunning refresher in small glass bowls, espresso cups, glass mugs, small shot glasses and martini glasses. Make sure that the glasses are chilled for a pretty presentation. You may be thinking of the warm Kona breezes and gentle ocean waves as you take that first bite. Enjoy.
Chef Nick's Mango Gazpacho
Prep Time: 20 minutes
Yield: Serves 6 to 8
Chef Nick's Mango Gazpacho Ingredients
2 large ripe mangos, peeled and roughly chopped (about 4 cups) (see note)
4 medium yellow tomatoes, roughly chopped (about 4 cups)
2 cloves garlic
2 small shallots
1 cup roughly chopped European cucumber
1/2 cup roughly chopped celery
1/4 cup lemon juice
1/4 cup olive oil
Salt and pepper to taste
2 tablespoons finely chopped European cucumber
Favorite hot sauce
Chef Nick's Mango Gazpacho Recipe Instructions
1. In a blender, combine all ingredients except the oil and salt and pepper, and process until smooth. Then add the olive oil slowly so it blends into the soup. Season to taste with salt and pepper.
2. Refrigerate for at least 4 hours. Four hours before serving, chill small glass bowls or martini glasses.
3. When ready to serve: Pour the soup into the bowls and garnish each one with some diced cucumber, a few drops of hot sauce and olive oil. Serve immediately.
Advance Preparation: This may be made through step 2, covered and refrigerated for up to two days in advance. Thin out the soup with a bit of stock, if necessary.
Note: The thickness of the soup will be based on how ripe the mangos are. As there is no liquid in the recipe other than the vegetables, the riper the mangoes, the better.
Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.
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Chef Nick's Mango Gazpacho Recipe
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