Gazpacho with Mango Avocado Salsa
Prep time: 
Total time: 
Serves: 4
 
A great cold tomato soup for those warm spring and summer days!
Ingredients
  • For the Avocado Mango Salsa:
  • 1 ripe avocado, cubed
  • 1 ripe mango, cubed
  • ½ cup cilantro, minced
  • 2 tablespoons lime juice
  • ½ jalapeño, more or less to taste, finely minced
  • ¼ red onion, about ¼ cup, finely minced
  • Salt and pepper
  • For the Gazpacho:
  • 2 lbs sweet, ripe tomatoes
  • 1 large cucumber, seeded
  • 1 red bell pepper
  • 2 tablespoons lime juice
  • ½ jalapeño, more or less to taste
  • 1 small clove of garlic
  • ½ red onion
  • ¼ cup apple cider or white vinegar
  • 3 tablespoons olive oil
  • 1 cup tortilla chips or stale bread cubes, more or less depending on the texture you would like
  • Splash of tomato juice or water, if needed
  • Salt and pepper
  • Cilantro for garnish
Instructions
  1. Roughly chop tomatoes, cucumber, bell pepper, red onion, jalapeño, and garlic. Add garlic and jalapeño to food processor or blender and blend until complete pulverized. Add half your chopped veggies, olive oil, lime juice, vinegar, liberal salt and pepper, and a few tortilla chips, and blend on high until a thick liquid forms. Depending on how thick you would like your gazpacho, add more tortilla chips to make it thicker or a splash of tomato juice or water to make it thinner. Add the other half of your veggies and pulse or blend a few quick times, just to roughly chop them. Taste, and add more salt and pepper as needed. Allow gazpacho to chill at least one hour before serving. The longer it chills, the better it starts to taste.
  2. To make the mango-avocado salsa: combine all ingredients and serve a dollop on top of the gazpacho, or with chips to dip!
Recipe by The Two Bananas at https://thetwobananas.com/gazpacho-with-mango-avocado-salsa/