Mango Corn Gazpacho

July 19, 2011

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.


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