Fresh Mango Gazpacho

Prep Time

20 minutes

Cook Time

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Servings

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Recipe courtesy of Chef Mark G Harmer, Tapa Toro, Orlando, FL

Ingredients

5 oz. cibatta bread, dried, large dice
1 large (12 oz.) cucumber, peeled, deseeded, large dice
2 tsp. kosher salt
I cup micro greens, for garnish
1-1/2 lbs (25 oz) tomatoes, peeled, large dice½ lb (8 oz) red bell pepper, large dice
1-1/2 cups olive oil, divided
Paprika infused olive oil, for garnish
1-1/2 lbs (25 oz) tomatoes, peeled, large dice
1 garlic clove, peeled and minced
½ tsp. ground paprika
1-1/2 lbs (24 oz) fully ripe mangos, peeled, large dice
Small (1-1/2 oz.) shallot, peeled and minced
¼ cup sherry vinegar
1 cup diced ripe mango, for garnish

Soak ciabatta in cold water for a few minutes until slightly rehydrated. Squeeze out excess water.
Place the ciabatta, mango, tomato, red bell pepper, cucumber, shallot and garlic in a blender. Puree.
Slowly pour 1 cup oil into blender, until mixture is smooth and creamy. Season with salt and sherry vinegar.
Chill gazpacho in the refrigerator before serving.
In a small bowl, whisk paprika with ½ cup remaining olive oil. Reserve.
Ladle gazpacho into bowl and garnish each serving with paprika infused olive oil, fresh micro greens and diced mango.

Categories: Lunch & Dinner, Soups