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13 September 2017

A recipe for homemade easy 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!

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.

Fresh Tomato-Mango Gazpacho – Recipe

About the Recipe

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 gazpacho 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.

Fresh Tomato-Mango Gazpacho – Recipe

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 to Easy Gazpacho

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.

Fresh Tomato-Mango Gazpacho – Recipe

How to Make this Gazpacho Recipe – the Easy Method

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.

Try Some of My Other Popular Soup Recipes

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

5 from 1 vote
Super Easy Gazpacho
Prep Time
1 hr 5 mins
Cook Time
1 min
Total Time
1 hr 6 mins
 

A recipe for homemade easy gazpacho prepared with fresh tomatoes, chili peppers harvested straight from the garden, and sweet, velvety mango. It is summer in a bowl.

Course: Soup
Cuisine: Spanish
Servings: 4
Calories: 229 kcal
Ingredients
  • 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
Instructions
  1. Add all of the ingredients to a food processor and process until smooth.
  2. Transfer to a sealable container and chill in the refrigerator for at least 1 hour. Overnight is better.
  3. Serve into bowls topped with fresh herbs, diced tomato, olive oil drizzle and crunch croutons, if desired.
Recipe Notes

Makes about a quart, depending on the sizes of your tomatoes.

Nutrition Facts
Super Easy Gazpacho
Amount Per Serving
Calories 229 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 28mg 1%
Potassium 673mg 19%
Total Carbohydrates 25g 8%
Dietary Fiber 3g 12%
Sugars 19g
Protein 2g 4%
Vitamin A 75.3%
Vitamin C 111.2%
Calcium 3.8%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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