Fresh Mango Gazpacho
Chef Mark Harmer
Gazpacho is typically made with a tomato base but at Tapa Toro in Orlando, chef Mark Harmer starts with ripe mangos. The chilled summery soup makes an ideal takeout item, as it can easily be packed into containers or jars and doesn’t have to remain hot in transit.
5 oz. day-old ciabatta bread, dried, large dice
1½ lb. (24 oz.) fully-ripe mangos, peeled, large dice
1½ lb. (25 oz.) tomatoes, peeled, large dice
½ lb. (8 oz.) red bell peppers, large dice
1 large (12 oz.) cucumber, peeled, deseeded, large dice
1 small (1½ oz.) shallot, peeled and minced
1 garlic clove, peeled and minced
1½ cups olive oil, divided
2 tsp. kosher salt
¼ cup sherry vinegar
½ tsp. ground paprika
Paprika infused olive oil, for garnish
1 cup micro greens, for garnish
1 cup diced ripe mango, for garnish
1. Soak ciabatta in cold water for a few minutes until slightly rehydrated. Squeeze out excess water.
2. In blender container, combine ciabatta, mango, tomato, bell pepper, cucumber, shallot and garlic. Slowly pour 1 cup olive oil into container, blending until mixture is smooth and creamy. Season with salt and sherry vinegar. Chill gazpacho in refrigerator.
3. In small bowl, whisk paprika with ½ cup remaining olive oil; reserve.
4. To serve: Ladle gazpacho into bowl and garnish each serving with paprika infused olive oil, fresh micro greens and diced mango.
Photo courtesy of National Mango Board