This tangy, cool gazpacho is perfect topped with a surprising sweet garnish: mango! Recipe by: Anna Watson Carl, from The Yellow Table Cookbook
Author: Jeanine Donofrio
Recipe type: Soup, side dish
2 large English cucumbers, seeded
5 lbs. ripe red tomatoes, cored and cut into chunks
½ small red onion (¼ cup + 2 tablespoons)
3 garlic cloves, minced
¾ cup cilantro leaves, divided
¼ cup red wine vinegar
½ cup extra virgin olive oil, plus more for drizzling
Salt and pepper
½ cup finely diced mango
½ cup yellow cherry tomatoes, halved
½ cup red cherry tomatoes, halved
Finely chop ¼ of a cucumber and reserve for garnish. Peel the remaining cucumber and cut into chunks; place in a large bowl. Add in the tomatoes (and juices), ¼ cup red onion, garlic, ½ cup of cilantro leaves, red wine vinegar, and olive oil, stirring to combine. Season generously with salt and pepper.
Place half of the mixture in a blender or Vitamix and blend until as smooth as possible. Strain the mixture through a fine-mesh strainer, and repeat with the remaining tomato mixture.
Taste and adjust seasoning as necessary (I usually find it needs more salt).
Place the mixture in the refrigerator and let chill, covered, for at least 2 hours or overnight.
Serve in bowls, garnished with the remaining cucumber, red onion, cilantro, mango, red and yellow cherry tomatoes, and a drizzle of olive oil.
Recipe by Love and Lemons at https://www.loveandlemons.com/gazpacho-recipe/