Mango Cucumber Gazpacho

Mango Cucumber Gazpacho

Sweet mangos are blended with lemon juice and a kick of cayenne then garnished with diced cucumbers and jalapeños. Kids of all ages will love this chilled tropical soup, which can be easily adapted for picky eaters (just leave out the jalapeños and cayenne!) This recipe comes to us from Amy Deline, The Gourmand Mom.

Adult: Dice the shallot and set it aside in a small bowl. Cut the jalapeños in half and remove the seeds and white ribs. Dice finely and add it to the bowl and set aside. Peel and dice the mangos and transfer the mango pieces to a blender. For a quick, clean, fun way to break down the mangos, see this step by step pictorial. Blend the mangoes until smooth.

Kid: Peel the cucumber and divide it into a 3 inch piece and a 6 inch piece. Transfer the smaller piece to the blender with the mango puree and dice the larger piece of cucumber. Add the diced cucumber to the bowl with the jalapeños and shallots. Juice the lime into a cup, measure 1 teaspoon and add it to the same bowl.

Together: Add the vegetable broth, lemon juice and Greek yogurt to the mango puree and cucumber in the blender. Blend until smooth. Season with salt and cayenne pepper. Pour 4 servings of the mango Greek yogurt blend into bowls. Sprinkle each bowl with the cucumber jalapeños lime juice garnish and enjoy!

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