Mango Gazpacho

This light soup is best served chilled - it's perfectly refreshing for those hot summer days!

Serves 6

2 cups ripe mango flesh
2 cups orange juice
2 tablespoons olive oil in
juice from 1 lime
1/2 cup finely diced cucumber
1/2 cup finely diced mango flesh
1/4 cup finely diced red bell pepper
1 tablespoon finely diced red onion
1/2 cup finely diced pineapple tidbits
4 leaves each of mint and cilantro, julienned or torn into pieces, for garnish

1  Place mango flesh, orange juice, and olive oil in a blender and puree until smooth. Season with lime juice or to taste.

2  In another bowl, toss together cucumber, mango flesh, bell pepper, onion, and pineapple. Pour mango gazpacho over and chill until ready to serve. If desired, garnish the soup with mint and cilantro leaves.

Make-ahead tip: Having guests over? You can make this soup 2 hours ahead of time.

Photography by  Kai Huang | Food Preparation by Namee Jorolan of Pinoy Eats World | Prop Styling by Elaine P. Lim

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