Tasty Tuesday … Curried Mango Gazpacho

13 comments
Cooking, Photography, Tasty Tuesday ..., Vegan Dishes, Vegetarian Cooking

So far, we’ve had some record breaking temperatures here this summer! It’s been hotter than heck, and I actually can’t recall the last time it rained around here! Thankfully our house has air-conditioning. I must confess though that I love sitting outside and bake in the hot sun for a while very day. Combine the heat with the smoke from countless wild fires around Oregon, and even Western Canada, and staying mostly inside is the best option! Even Mount Hood, which is always visible on sunny days is shrouded in brown smoky air.

Despite all this heat, we still get hungry and need to fortify our bodies. That’s where this chilled gazpacho recipe comes in! I don’t remember where I saw it, but I’m glad I jotted down the directions. It’s a definite keeper.

No stove needed, just a little chilling time for the soup. We had leftovers the next evening and it was even better. I might try this with some white peaches, if I can find good ones this summer. But not much luck so far!

So put the pots away and get your blender out! You’ll definitely want to try this!

For me, it’s in my Top 3 chilled soups ever! Super delicious!

Here’s the recipe:

  • 3 ripe mangos, peeled and coarsely cubed
  • 1 1/2 English cucumbers, peeled, seeded and cut into smallish chunks
  • 1 large red bell pepper
  • 1 can (14 oz) light coconut milk
  • 1/2 cup vegetable broth
  • 1 1/2 tablespoons grated fresh ginger
  • 2 to 3 teaspoons curry powder (use your favorite one or a little Thai curry paste)
  • a dash or two of red pepper flakes
  • 1 tablespoon cider vinegar
  • a little fresh mint, cilantro or lemon basil, washed
  • salt and freshly ground black pepper

Combine halfΒ of each, the mango, cucumber and bell pepper, in a blender jar.
Add the coconut milk, veggie broth, ginger, curry powder, pepper flakes and the vinegar.
Puree until completely smooth.
Add the rest of the mango, cucumber, bell pepper and the herbs.
Pulse the mixture a few times until everything is finely chopped.
A little texture is good!
Pour the soup into a bowl, cover and refrigerate for at least two hours.
Taste for seasoning and adjust.
Sprinkle a few bits of minced hers or a few grinds of black pepper on top before serving.
Enjoy!

The Yin & Yang of flavors! Sweet, spicy, silky! Mmmmhh!

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My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

13 thoughts on “Tasty Tuesday … Curried Mango Gazpacho”

  1. I’m not getting notifications of many of the blogs I follow with the changes in computers. It will take awhile to get all the bugs worked out but with company coming, it will be longer than I’d like. 😦 I was getting sick coming home from downtown today and not even outside long. Your soup looks good. πŸ™‚ Love the napkin. πŸ™‚

    Liked by 1 person

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