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Someone recently asked me to define my style in the kitchen and I answered, without hesitation, that my recipes are fresh, seasonal, colorful and with a Latin twist. And this mango gazpacho is no exception.
It is a variation of the cold tomato soup Spanish have during the hot summer time. This gazpacho is prepared with mango. More tropical, impossible!
But in addition, it is made with Clamato which I buy in my local Walmart. Clamato is a drink I love. It is made with clam broth and tomatoes (hence the name that results from combining the two words).
Unlike the Andalusian gazpacho, this mango and Clamato one does not call for bread or olive oil, resulting in a refreshing and low calorie cold soup, perfect for these days of Lent.
Since I love serving food in unexpected ways, I decided to serve my gazpacho in a margarita glass rimmed with chili powder. As a garnish I minced red onion and red bell pepper and sliced some jalapeño. I hope you like it!
This mango gazpacho is made with only 2 ingredients: mango and Clamato. It must be served cold and garnished with jalapeño slices, and finely diced red onion and red bell pepper.
- 3 cups cold mango pulp cut into cubes
- 2 cups of cold Clamato
Put mango and Clamato in a blender.
Blend until a thick uniform mixture forms.
Serve immediately with the garnishes of your choice.
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