Creamy Pineapple Mango Gazpacho
Inspired by the flavours of the classic gazpacho, I decided to give this soup a modern spin by showcasing juicy, sweet pineapple instead of tomatoes. This soup makes a great starter or, if served with some grilled chicken or shrimp, a satisfying main dish.
- Prep. Time 10 mins
- Refrigeration Time 1 hr
- Yields 6 to 8
What You Need
1 ripe mango, peeled and diced
1 cup 10% cream
1 cup orange juice
2 tbsp honey
2 tbsp lime juice
1/2 English cucumber, peeled, seeded, and diced
1/2 large red pepper, finely diced
1/2 cup red onion, finely minced
1 jalapeno pepper, finely minced
2 cloves garlic, finely minced
2 tbsp fresh cilantro, chopped, plus more for garnish
Salt and pepper to taste
Add the cucumber, red pepper, red onion, jalapeno pepper, garlic, and 2 tablespoons of cilantro. Stir to combine.
Season with salt and black pepper to taste.
Cover and refrigerate for at least one hour before serving. Garnish with extra cilantro before serving.