Gazpacho is one of the most satisfying meals to eat during a heat wave.
It also just happens to be raw and vegan, but that doesn’t stop it from masquerading as a chilly indulgence, especially when loaded with fresh corn, mango and avocado.
Here’s to eating well while staying cool.
Mango Corn Gazpacho
- 3 small to medium tomatoes
- 1 red bell pepper
- 1/4 onion
- 1 garlic clove
- 2 large handfuls of cilantro
- 2-3 tbsp olive oil
- 1 ear of corn, kernels stripped
- 1 ripe mango, diced (Check out this handy video on how to dice mango.)
- 1 avocado, diced
- Salt and pepper to taste
Combine tomatoes, red pepper, onion, olive oil and garlic in a food processor. Blend to your desired level of smoothness. I prefer to leave it chunky. Season to taste with salt and pepper. Mix in corn kernels and mango chunks by hand. Serve chilled and topped with diced avocado. Serves 2-4.
