A recipe for homemade gazpacho prepared with fresh tomatoes, chili peppers harvested straight from the garden, and sweet, velvety mango. It is summer in a bowl.
Our garden is seriously ROCKING right now! I can't believe the amount of peppers we're harvesting, but you know what else we're harvesting like crazy? Tomatoes. We've chosen to grow a collection of heirloom tomatoes and they range in size from big to HUGE.
There are many, many possibilities when it comes to using up a big batch of garden fresh tomatoes, but one of my favorites is...
Gazpacho is Spanish in origin and generally incorporates a number of fresh garden ingredients that have been blended with an oil and vinegar base. How you interpret this basic recipe is up to you, and explains why there are so many takes on this classic dish. Traditional gazpacho ingredients include green peppers, cucumbers, tomatoes, garlic, olive oil, vinegar and perhaps some bread and light seasonings. But as with any tradition, it is up for experimentation and interpretation, particularly for regions wanting to use their own local ingredients.
For this particular gazpacho recipe, I'm including plenty of heirloom tomatoes, in this case, Kellogg's Breakfast Tomatoes, serrano peppers, which have gone INSANE in the garden this year, banana peppers, and also fruit in the form of mango and cantaloupe.
If you've never enjoyed gazpach with fresh fruit before, you're in for a tasty experience. The fruit adds a nice, sweet element to the final dish that nicely compliments the mixture of peppers and tomato.
If you're in the mood for something hotter and spicier, you can easily include other peppers, such as a habanero pepper, which has plenty of heat, or perhaps a ghost pepper or even hotter.
The key is to incorporate peppers to your personal preference, though it is important to include peppers with thicker walls as well, as they give the resulting soup a good level of substance.
Making the gazpacho is a super easy thing. You simply process the ingredients in a food processor until they are smooth to your preference. If you like a chunkier gazpacho, go for it. I prefer a smoother bowl.
The key to a good gazpacho, aside from your choice of ingredients, it to let the gazpacho chill overnight, or at least a few hours. Chilling it allows the flavors to mingle, and the whole thing to mellow out a bit.
Garnish with fresh herbs, bits of tomato and mango, fresh chili peppers, olive oil for sure, crunchy croutons or pieces of torn bread, and even a few sprinkles of chili flakes. Go for it!
I hope you enjoy it.
Fresh Tomato-Mango Gazpacho – Recipe
- 3 large heirloom tomatoes, chopped (I used Kellogg’s Breakfast Heirloom Tomatoes)
- 2 banana peppers, chopped
- 2-3 serrano peppers, chopped (sub in jalapenos for milder heat)
- 1 large mango, peeled and chopped
- ½ cantaloupe, chopped
- ½ cup red onion, chopped
- 2 cloves garlic, chopped
- 1 celery stalk, chopped
- Juice from 2 limes
- ¼ cup olive oil
- ¼ cup white wine vinegar
- 1 cup orange juice
- Salt and pepper to taste
- Fresh chopped herbs, chili flakes, extra diced tomato, olive oil and croutons for garnish
- Add all of the ingredients to a food processor and process until smooth.
- Transfer to a sealable container and chill in the refrigerator for at least 1 hour. Overnight is better.
- Serve into bowls topped with fresh herbs, diced tomato, olive oil drizzle and crunch croutons, if desired.
Makes about a quart, depending on the sizes of your tomatoes.