Mango Gazpacho


For 8:

4 ripe mangos, peeled and finely diced, or one package frozen mango fruit (available at Publix and often at the Waterfront Market)

½ cup rice vinegar

½ cup light olive oil

2 cups water

3 cucumbers, peeled, seeded, and very finely chopped

2 TBS sugar (less necessary with frozen mango)

salt and white pepper

chopped scallions (opt. garnish)

 Combine the mangos, the vinegar, water, olive oil, salt, and pepper in a blender and puree.

Transfer to a bowl and stir in cucumber. Adjust seasonings. Refrigerate.

A slightly less elegant version can be made by throwing cucumber and mango chunks etc in blender and processing all together until pureed but chunky.

 Adapted from Miami Spice


Gourmet's Chilled Mango and Cucumber Soup

 2 mangoes, peeled and pitted (about 2 lbs.)

2 seedless cucumbers

3 TBS red onion, finely chopped

3 TBS lime juice

1 1/4 tsp salt

Chop one mango and one cucumber by hand rather fine. Cut the remaining mango and cucumber coarsely and then puree them in a food processor with 1/4 cup water. Transfer to bowl and stir in the hand-chopped mango and cucumber, onion, lime juice, and 2 cups cold water. Stir and cool.