Yield: 1/2 gallon
5 oz. cibatta bread, dried, large dice
1-1/2 lbs (24 oz) fully ripe mangos, peeled, large dice
1-1/2 lbs (25 oz) tomatoes, peeled, large dice
½ lb (8 oz) red bell pepper, large dice
1 large (12 oz.) cucumber, peeled, deseeded, large dice
1 small (1-1/2 oz.) shallot, peeled and minced
1 garlic clove, peeled and minced
1-1/2 cups olive oil, divided
2 tsp. kosher salt
¼ cup sherry vinegar
½ tsp. ground paprika
Paprika infused olive oil, for garnish
1 cup micro greens, for garnish
1 cup diced ripe mango, for garnish
- Soak ciabatta in cold water for a few minutes until slightly rehydrated. Squeeze out excess water. Place the ciabatta, mango, tomato, red bell pepper, cucumber, shallot and garlic in a blender. Puree. Slowly pour 1 cup oil into blender, until mixture is smooth and creamy. Season with salt and sherry vinegar. Chill gazpacho in the refrigerator before serving.
- In a small bowl, whisk paprika with ½ cup remaining olive oil. Reserve.
- To serve: Ladle gazpacho into bowl and garnish each serving with paprika infused olive oil, fresh micro greens and diced mango.
Recipe courtesy of National Mango Board.