Mangospacho Recipes

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MANGOSPACHO

A friend of mine made this for a dinner party. It is a very refreshing chilled soup that is equally good with fresh or believe it or not canned mango. The advantage of the canned mango is you don't have to peel it nor cut it off the seed. The recipe comes from Royal Caribbean International cookbook.

Provided by PaulaG

Categories     Mango

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 10



Mangospacho image

Steps:

  • In a blender or food processor, combine 4 cups of the mango with 1 cup water, ginger ale, vinegar, oil and sugar.
  • Puree until smooth.
  • Season with salt and pepper, pour into a nonreactive bowl, cover and refrigerate until cold, about 4 hours.
  • In another nonreactive bowl, combine the other 4 cups mango, cucmber, red onion and 1/2 cup chopped cilantro.
  • Cover and refrigerate until cold.
  • To serve, divide the cucumber mixture evenly among chilled soup bowls and ladle the soup over the mixture.
  • Sprinkle with remaining cilantro.
  • Serve immediately.
  • The prep time assumes that you are using canned mango.

Nutrition Facts : Calories 517.8, Fat 28.1, SaturatedFat 4, Sodium 17.6, Carbohydrate 72.2, Fiber 7.1, Sugar 60.7, Protein 2.9

1 cup ginger ale
1 cup water
8 cups peeled and finely diced mangoes, about 12 fresh mango
1/2 cup rice wine vinegar
1/2 cup light olive oil
1 tablespoon granulated sugar
salt and pepper
2 cucumbers, peeled, seeded and finely diced
1/2 cup finely diced red onion
3/4 cup chopped fresh cilantro

MANGO GAZPACHO

Serve this intriguing variation of gazpacho at your next summer gathering.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Yield 6

Number Of Ingredients 11



Mango Gazpacho image

Steps:

  • Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 146.7 calories, Carbohydrate 26.2 g, Fat 5 g, Fiber 2.3 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 5.1 mg, Sugar 20.3 g

2 cups 1/4-inch-diced fresh mangoes
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

MANGO GAZPACHO

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 5 cups

Number Of Ingredients 11



Mango Gazpacho image

Steps:

  • In a blender, combine mango, cucumber, onion, and garlic. Puree until smooth. With the blender running, gradually add oil until emulsified. Add vinegar, tarragon, 1 cup water, and sugar; blend to combine. Season with salt and pepper.
  • Transfer to a bowl, cover, and refrigerate until chilled. Serve garnished with fresh chives.

4 to 5 cups roughly chopped mango (3 mangoes)
1/2 cup peeled, seeded, and coarsely chopped English cucumber
1/4 cup finely chopped white onion
1 clove garlic, minced
1/4 cup olive oil
1/4 cup rice vinegar
1 to 1 1/2 tablespoons finely chopped fresh tarragon
3/4 cup sugar
1 teaspoon coarse salt
Pinch of freshly ground pepper
Fresh chives, for garnish

SHRIMP GAZPACHO

This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.

Provided by Dawn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 20m

Yield 12

Number Of Ingredients 10



Shrimp Gazpacho image

Steps:

  • In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g

64 fluid ounces tomato and clam juice cocktail
3 pounds cooked shrimp, peeled and deveined
4 avocados, peeled and chopped
2 cucumbers, cubed
3 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, chopped
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper

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