Put your blender or vitamix to use! Get creative this summer and make red and green gazpachos in no time. They’re so easy to make and very refreshing! Gazpachos can be topped and served with a variety of ingredients like pico de gallo or even shrimp and lobster.
This recipe is so healthy and full of flavor–the avocado makes this gazpacho a little thicker than the average. It is a low-calorie option that will make you feel fuller and satisfied.
Green Gazpacho with Mango Pico de Gallo
Yield: 4 servings
Pico de Gallo
- 1 cup fresh mango, diced
- ½ cup English cucumber, peeled, seeded and diced
- 1 tbsp red jalapeño, seeded, finely minced
- 1 tbsp shallots, minced
- 2 tbsp lime juice
- Extra virgin olive oil
- Coarse sea salt
- Freshly ground pepper
- 2 cups English cucumber, coarsely chopped (peeled/seeded)
- 2 Hass avocados, chopped
- 3 tbsp lemon juice, freshly squeezed
- 2 tbsp scallion greens, chopped
- 2 tbsp cilantro, chopped
- 2 tbsp mint, chopped
- 1 tbsp shallots, chopped
- 1/8 cup olive oil
- 1/3 cup organic Greek yogurt
Pico de Gallo
In a small bowl mixed mango, cucumber, red jalapeño, shallot, and lime juice. Drizzle with olive oil (about a tbsp) and season with salt and freshly ground pepper to taste. Toss to coat and set aside.
Using a food processor (or a blender), combine all ingredients and process until mixture is smooth, for 1-2 minutes. Taste and adjust seasoning*. Transfer to a bowl and cover tightly with plastic wrap; set in the refrigerator for at least half hour.
*You may add water by the spoon if it is too thick and to reach desired consistency
Divide soup evenly among 4 chilled bowls and top each with the mango pico de gallo.