Mango season has arrived yet again in Thailand! Each year, we promise to make the most of our favorite fruit, and this mango gazpacho is the perfect dish for the season. Temperatures in April and May soar close to 40C (104F), and with the monsoon rains still a few weeks away to cool things down, this chilled soup is a great way to break the heat.
We’re dreading the day when mangoes aren’t as plentiful, inexpensive and sweet, but while we live in a country where they literally grow in our backyard, we’re enjoying them every chance we get. If the mangoes in your area aren’t as delicious as those in Thailand, try using orange juice instead of coconut water to sweeten it up a bit.
- 2 large cloves garlic, minced
- 1 large cucumber, peeled, seeded and diced
- 1 red bell pepper, diced
- 1 medium carrot, peeled and diced
- 1 small onion, diced
- 1 jalapeño or other hot chili pepper, minced
- 2 tomatoes, diced
- 4 ripe mangoes, pureed
- 2-3 cups coconut water (not coconut milk!)
- 2 tbsp extra virgin olive oil
- 3 tbsp lime juice
- ¼ cup cilantro, chopped
- salt and pepper to taste
- In a large bowl, add all the ingredients and stir. The soup should have a thick and chunky texture, but you can add more or less liquid as desired. Season with salt and pepper.
- Refrigerate for at least 30 minutes and stir again before serving.