Gazpacho or cold mango soup, summer recipe with and without Magimix Cook Expert

We have them of all sizes, shapes, colors, and flavors, but they do not seem sufficient and today we add one more to the collection: gazpacho or cold mango soup. A super refreshing summer recipe that we have prepared with our Magimix Cook Expert, but that can also be done without the robot and below we explain how.

As with all elaborations of this type, the gazpacho or cold mango soup is prepared in a jiffy. The ingredients go raw and you just have to introduce them, washed, cleaned and chopped, into the glass of a robot or blender and crush. We can adjust the amounts of the ingredients to our liking, as well as the thickness of the gazpacho. As you can see it is a very versatile recipe. A bargain, come on.

Ingredients

For 2 persons

  • Ripe mango1
  • Onion20 g
  • Yellow pepper35 g
  • Cucumber15 g
  • Garlic clove0.5
  • Vegetable broth50 g
  • Apple Cider Vinegar15 g
  • Extra virgin olive oil20 g
  • Ground white pepper
  • Salt
  • Greek yogurt100 g

How to make gazpacho or cold mango soup

Difficulty: Easy

  • Total time15 m
  • Elaboration15 m

We prepare all the vegetables. Peel the mango, remove the bone and cut the meat into dice. Peel the cucumber and cut it into dice (we can remove the seeds if we want). We wash the pepper and chop it. Peel the onion and chop. We peel the garlic clove and we are left with half.

We put all the vegetables in the glass of our Magimix Cook Expert along with the broth, vinegar, and yogurt. Salpimentamos to taste and program SMOOTHIE. We lower the remains of the walls of the glass, add the oil and program EXPERT, 1 minute, maximum speed, without heat. We adjust the point of flavor and keep in the fridge until serving time.

Traditional elaboration

We clean and chop all the vegetables in the indicated way and introduce them in the glass of a blender together with the broth, vinegar, yogurt, a little pepper, and salt. Crush until no pieces are seen. Add the oil and beat again at maximum power for a couple of minutes until emulsified. If we want a fine texture, we pass the mixture through a strainer and go.

With what to accompany the gazpacho or cold mango soup

This gazpacho or cold mango soup is a perfect starter for a summer lunch or dinner, which can be accompanied by cucumber, pepper and onion dice, a drizzle of oil and chopped kilos that provide texture. We can also serve them in shot glasses as an appetizer, in which case these amounts would give for more portions than indicated.

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