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Gluten-Free Mango Gazpacho

SERVES 4

Photo by Matthew Kadey

Photo by Matthew Kadey

Mango Gazpacho Soup

Hot weather is the perfect opportunity to spoon up cold soup. This rendition of gazpacho replaces tomatoes with sweet, exotic mango. You can also use cantaloupe and peaches.

3 ripe mangoes, peeled and pitted, divided
1 cup coconut water
1 yellow bell pepper, seeds removed
½ English cucumber, peeled and chopped
½ cup diced white onion
¼ cup fresh basil
2 garlic cloves, minced
2 teaspoons minced fresh ginger
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
-Juice of ½ lime
¼ teaspoon sea salt
¼ teaspoon ground white pepper, optional
1 small avocado, diced, for garnish
2 tablespoons chopped fresh mint, for garnish

1. Place 2½ mangoes in a blender or food processor container. (Dice remaining mango and reserve for garnish.)

2. Add coconut water, bell pepper, cucumber, onion, basil, garlic, ginger, olive oil, red wine vinegar, lime juice, salt and white pepper (if using) to blender or food processor and blend until smooth.

3. Chill soup in the refrigerator at least 2 hours before serving. When ready to serve, divide soup among serving bowls and garnish with diced mango, avocado and mint.

Each serving contains 316 calories, 19g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 220mg sodium, 40g carbohydrate, 8g fiber, 27g sugars, 3g protein, 11Est GL.

Matthew Kadey, RD, (muffintinmania.com) is a dietitian and author of The Muffin Tin Chef.

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