Meatless Monday: Mango Gazpacho

Meatless Monday: Mango Gazpacho

This cold fruity summer soup is spicy and sweet.

Published August 22, 2011

(Photo: Meatless Monday)

Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of preventable chronic conditions like cancer, cardiovascular disease, diabetes and obesity.

Enter Meatless Monday. This week's recipe is Mango Gazpacho. "Fresh mangos are puréed with orange juice and then topped with cucumber, bell pepper, jalapeño and lime juice for a spicy crunch," says the Meatless Monday website. They added, "Your choice of fresh basil, parsley or cilantro brings a refreshing herbal finish to this tropical fruit spin on chilled soup."

Serves 6

Mango Gazpacho

2 cups fresh mangos, diced

2 cups orange juice

2 tablespoons olive oil

1 seedless cucumber, diced

1 small red bell pepper, seeded and diced

1 small onion, diced

2 garlic cloves, minced

3 tablespoons lime juice

1 jalapeño, seeded and minced (optional)

salt and pepper, to taste

2 tablespoons fresh parsley, basil or cilantro, chopped



Place the mangos, orange juice and olive oil into a blender or food processor. Blend or pulse until puréed.

Transfer the mango–orange puree to a medium bowl. Add the diced cucumbers, bell pepper, onion, garlic, lime juice and jalapeño, if using. Mix to combine and season with salt and pepper to taste.

Refrigerate until ready to serve. Sprinkle the parsley, basil or cilantro over the gazpacho just before serving.

Nutrition info: 147 calories, 45 calories from fat, 5 g total fat, 7 g saturated fat, 0 grams trans fat, 0 mg cholesterol, 70 mg sodium, 26 g total carbs, 2 g dietary fiber, 20.3 g sugar and 2 g protein.

Written by Kellee Terrell

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