It’s triple digit weather here in Texas. You gotta love recipes that requires no cooking, especially easy ones. This chilled soup is refreshing for summer patio dinners, plus it’s gluten-free and legal for the Specific Carbohydrate Diet.
Here in Texas this is the best time to get mangoes. They are in season from March through August. I think they are best toward the end of their season in July and August.
Cucumbers, onions, bell pepper, and fresh cilantro add texture and color to this vibrant soup. You can use diced purple onion or green onions/scallions. Omit the bell pepper if you are avoiding nightshades, just add a bit extra of the other vegetables.
Dice and peel the mangoes. (tutorial here)
Throw them into the blender with fresh squeezed orange juice, water, extra virgin olive oil, and rice wine vinegar. Pulse until smooth. That’s it for the soup base. You can put it in the fridge to chill while you dice the vegetables..
I love these 2-quart squatty jars for storing soup. I first got them for making yogurt but have found they are great for soup and other leftovers.
Now, prep the vegetables. When chopping the cilantro be sure to include any thin stems, they are packed with flavor. (if you belong to the “cilantro takes like soap club” use parsley instead)
Stir the chopped vegetables into the soup base. Chill for a few hours. Serve in chilled bowls if you really want to get fancy. Garnish with extra cilantro or chop some extra vegetables to sprinkle on top.
NOTE: For those following the Specific Carbohydrate Diet, use a rice wine vinegar that has no sugar. It’s often labeled “natural” but check the ingredients before purchasing.
Mango Gazpacho
3 Mangos peeled and cored (about 5 cups)
1 cup fresh squeezed Orange Juice
1 cup Water
2 Tablespoons Rice Vinegar (no added sugar)
2 Tablespoons Extra Virgin Olive Oil
1 Bell Pepper (any color), diced fine
½ a peeled English Cucumber, diced fine
1/3 cup Cilantro, tender stems and leaves, chopped fine
1/3 cup diced Purple Onion or 3 Scallions, thinly sliced
1. Place mango, juice, water, rice vinegar, and olive oil in a blender. Blend until smooth. Add a little extra water if consistency is too thick for soup.
2. Pour into a large bowl or jar then stir in remaining ingredients. Chill before serving. Garnish with extra cilantro.
Makes about 8 cups.
Here are more mango recipes for the Specific Carbohydrate Diet:
Mango Chicken or Pork from Mrs. Ed’s Research and Recipes (My old blog)
Instant Pot Apple-Mango Sauce from Happy Gut for Life
Spicy Thai Mango Salad from Every Last Bite
Spicy Mango Popsicles from Every Last Bite
Vegan Mango Smoothie from The Pinch of Taste
Raw mango chutney, Bengali style from The Pinch of Taste
The Foggy Noggin' Diner 