This spicy mango gazpacho soup is a refreshing twist on traditional gazpacho, combining the sweetness of ripe mangoes with the crispness of red bell peppers and a mild heat from chili.
It's perfect served chilled on hot summer days as a light appetizer or a healthy snack.
The soup requires no cooking, making it quick to prepare and ideal for a no-fuss, elegant starter.
Why You’ll Love This Recipe
- The natural sweetness of mangoes balances the slight heat from the jalapeño pepper for a complex flavor.
- Blending fresh vegetables and fruits creates a smooth yet textured cold soup.
- Chilling the soup enhances the flavors and provides a cooling effect perfect for warm weather.
Spicy Mango Gazpacho Soup
A vibrant, refreshing cold soup blending ripe mangoes with red bell peppers and a hint of spice for a perfect summer appetizer or light meal.
- Prep time
- 15 minutes
- Cook time
- 0 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 ripe mangoes, peeled and diced (about 2 cups / 300 g)
- 1 large red bell pepper, seeded and chopped
- 1 small cucumber, peeled, seeded, and chopped
- 1/2 small red onion, chopped
- 1 small jalapeño pepper, seeded and minced (adjust for heat preference)
- 2 tablespoons fresh lime juice
- 1 tablespoon white wine vinegar
- 1 tablespoon honey or agave syrup
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup (120 ml) cold water, or as needed
- Fresh cilantro leaves, for garnish
- Optional: diced avocado, for topping
Instructions
- Prepare the ingredients Peel and dice the mangoes. Seed and chop the red bell pepper and cucumber. Chop the red onion and mince the jalapeño pepper, removing seeds to reduce heat if preferred.
- Combine in blender In a blender, add diced mangoes, red bell pepper, cucumber, red onion, jalapeño, lime juice, white wine vinegar, honey, ground cumin, salt, and black pepper.
- Blend the soup Blend on high until smooth, adding cold water little by little to reach desired soup consistency (about 1/2 cup). Taste and adjust seasoning as desired.
- Chill the soup Transfer the blended mixture to a bowl or container, cover, and refrigerate for at least 2 hours to chill thoroughly and develop flavors.
- Serve Stir the soup before serving. Ladle into bowls, garnish with fresh cilantro leaves and optional diced avocado.
Helpful Tips
- Adjust the jalapeño quantity to control the spiciness of the soup.
- For a smoother texture, strain the soup through a fine mesh sieve after blending.
- If you prefer a bit more acidity, add extra lime juice or vinegar to taste.
- Use fresh, ripe mangoes for the best natural sweetness and flavor.
- If preparing ahead, keep the soup refrigerated and consume within 2 days for freshness and safety.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Do not freeze this soup as the texture will change unfavorably.
Keep refrigerated below 40°F (4°C) to ensure safety as this is a no-cook recipe.
Frequently Asked Questions
Can I make this soup without jalapeño?
Yes, you can omit the jalapeño or substitute with a milder pepper for less heat.
Is this recipe gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free.
Can I prepare this soup in advance?
Yes, prepare and chill the soup up to 24 hours in advance, keeping it refrigerated until serving.
Leave a Reply