Super Easy Gazpacho
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.
Servings: 4
Calories: 229kcal
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
- 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.
Notes
Makes about a quart, depending on the sizes of your tomatoes.
Nutrition
Calories: 229kcal | Carbohydrates: 25g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 673mg | Fiber: 3g | Sugar: 19g | Vitamin A: 3765IU | Vitamin C: 91.7mg | Calcium: 38mg | Iron: 0.7mg