11 July 2011
I feel very lucky to be married to a man who is a wonderful cook and who is just as much of a foodie as I am. Yep...I definitely count my blessings that my man is always up for watching a cooking show, pouring over a cookbook to concoct a menu for the many dinners that we host and of course making all kinds of yummy things! We generally have similar tastes, but there are of course some exceptions. He can't stand cheese to my unending disappointment, isn't wild about beets and absolutely can't stomach couscous or rice-based salads... all of which I love! Another no-no on his list (I'm discovering that there are more than I thought) are cold soups. I think that there's nothing more refreshing in the summer than a gazpacho or any number of other tasty chilled soups...but the hubby unfortunately vetoes all of these! The one exception to this rule is my mango gazpacho...
I'm not really sure why he makes an exception for this cold soup...I'm guessing it must be the great mix of sweet, savory and spicy flavors that he enjoys. Or maybe it's because...let's face it...how can you go wrong with anything with mango in it? Being Indian, it is my absolute favorite fruit and one that is so versatile, for everything from desserts and cocktails to curries, salads and soups. This gazpacho, made with sweet but not overly ripe mangoes, is the perfect example. Not only is it delicious with all these amazing flavors, but it is ridiculously simple to make. It seriously takes all of about two minutes plus the chilling time. Perfect for the summer, when you're looking for bold tastes but probably don't want to spend a lot of time in the kitchen! Try this as a starter for a Mexican, Caribbean or Latin American themed meal...I'm sure that you will enjoy it!
1 large (or 2 medium) mango (sweet but not too ripe), chopped (about 2 1/4 cups)
Juice of 1 lime
1/2 cup water
Handful of fresh coriander, chopped
1/4 - 1/2 jalapeno or serrano chili, chopped (depending on how spicy you want the gazpacho to be)
1/2 teaspoon salt
1/2 cup chopped red bell pepper
1/4 cup chopped red or other sweet onion, optional
1/4 cup chopped coriander
1. In a blender, puree the mango, lime juice, water, coriander, jalapeno and salt until you get the consistency of a thick liquid. Pour into a large bowl and chill for at least 2-3 hours.
2. Mix the red bell pepper, onion and coriander in a small bowl. Chill in the fridge.
3. When you are ready to serve, pour the soup into small glasses or cups. Top with the bell pepper/onion/ coriander garnish.