He’s on a diet and in his book that means one thing. Soup for dinner. But every night?
Soup is my man’s default meal when he wants to drop a few lbs. and with his band’s final reunion gig just around the corner, he’s definitely made the commitment to come out strong and looking gooood. He’s even switched from his beloved Sierra Nevadas to light beer. HORRORS!
Thus his creativity in the kitchen has taken a nose dive. And since I’m not a big fan of soup in a can I had to take things into my own hands.
A week or so ago Smudge requested that I get her some mangoes. Wow, okay, that’s pretty adventuresome for her since mangoes are a fruit we don’t generally keep in our regular arsenal. I was impressed at the request and shot down to Costco to pick a jumbo size pack.
Why. Did. I. Do. That?
Long story short, it wasn’t fresh mango she wanted. Oh no, she wanted DRIED mango. Ah-ha! Fine then.
So what do I do with all of these mangoes? When life gives you mangoes, make mango gazpacho.
I rummaged through the crisper and discovered I actually had some additional veggies that fit the gazpacho profile. I usually like my gazpachos, and soup in general, on the chunky side, but I thought I’d give this a try as a smoother fruit soup.
Apparently old habits die hard and after giving it a go I know that next time I’ll keep it on the chunkier side. I did however add in a some extra chopped mango, onion and avocado for a little chew. I was inspired by myBloody Mary Gazpachopost that featured agazpacho recipe from Christopher Cina这是加上虾所以我创建了一个快速pickling and poached some shrimp as toppers with some reserved mango and onion with avocado and cilantro as garnish.
It’s way better than soup in a can.
Mango Gazpacho with Pickled Shrimp
Ingredients
- 3ripe mangoespeeled and cut into chunks
- 1cupcantaloupe chunks
- 1yellow bell pepperseeded and cut into chunks
- ¾cupred onioncut into large chunks
- 3clovesgarlic
- 1rib celerycut into chunks
- 1large jalapenoseeded
- 3limesjuiced
- 1 ½cupsSimply Orange Juice with Mangoif you can’t find this brand regular orange juice will work
- 1teaspoonsalt
- ¼cupfruity olive oil
- 1/4cupred wine vinegar
- ¼cupcilantro leaves for garnish
- 1avocadodiced
- 1poundmedium shrimp
- 3cupswater
- ½cupchampagne vinegar
- 1tablespoonmustard seed
- 1tablespoonpeppercorns
- pinchof red pepper flakes
- 1 1-inchknob of fresh gingersmashed
- 1teaspoonsugar
Instructions
-
For Gazpacho
-
Set aside ¼ cup each of red onion and mango. Put the rest of the ingredients except cilantro in a blender. Pulse 5-8 times. If you like your gazpacho chunky, reserve 1 cup of mixture at this and add after blending the rest of the ingredients until smooth. If you a smoother gazpacho, go ahead and blend it all at once. Chill in the refrigerator for 30 minutes for flavor to meld. Serve with cilantro and avocado and top with pickled shrimp.
-
For Pickled Shrimp
-
Rinse, shell and devein shrimp and set aside.
-
Bring water, vinegar, mustard seed, sugar, ginger knob and red pepper flakes to a boil in a medium pan. Remove pan from heat and add shrimp. Let rest for 10 minutes, turning shrimp so they cook evenly. Place mixture in refrigerator and let marinate for 30 minutes to one hour. Use as garnish for gazpacho or eat on their own. Delicious.
There are some other food bloggers who have my number when it comes to craving a soup that’s fruity and fresh. Here are just a few.
Name that gazpacho in 7 ingredients or less? Cassie did withBack to Her RootsLayered Fruit Gazpacho
With a tomato base sweetened up with one of my favorite summertime fruits, Chinmayie shares her melon creation all the way from Bangalor withLove Food Eat’sWatermelon Gazpachoputs the ‘fresh’ in refreshing.
Karly proclaims this the perfect soup for summer, you’ll have to read her story to find out why, but I agree,Carly Klock’sCucumber Dill Gazpachois a summer smooth operator.
Lindsay knows about more than just cookies and proves it once again withLove and Olive Oil’sPeach Gazpacho.And remember to watch for pits!
Refreshingly delicious is this soup in cups, Leemie is solving her Summer Olympics withdrawl by imbibing inMy Cooking Hut’sCantaloupe Gazpacho
Related Posts
5 Gazpachos and a Blood Mary
Matzo Ball Soup with Chicken Meatballs
Pickled Strawberry with Roasted Beet Salad
Thanks for reading and please keep in touch.Subscribe to Foodie Crushand follow me onTwitter,FacebookandPinterestand check outFoodie Crush magazineandCookie Cravings cookbook.
Katrina @ Warm Vanilla Sugarsays
Mmm I love all of these! Your recipe is so unique though – I’m in loooove!
Averie @ Averie Cookssays
Well arent you just the gazpacho queen with all these great recipes but the mango takes the cake – love mangoes so much!
Jen @ Savory Simplesays
I made peach gazpacho recently and it was amazing. Mango is genius!!!
Kalynsays
Oh yum! Sign me up for some of this!
Ginsays
将工作在我的生食饮食。所有声音可口!
Lindsay @ Pinch of Yumsays
I’m not sure why I haven’t really seen your blog until now, but I adore it. Beautiful, beautiful photos. And as for the mangoes… rock on.
Delishhhsays
Love Mango Gazpacho what a great recipe to add Shrimp to it. When i went to Hawaii i had this awesome Mango Gazpacho at the Four Seasons hotel and then got the recipe, this is one of my favorites – you need to try it one day. The chef is Italian and just so creative –http://delishhh.com/2011/06/19/mango-gazpacho/
Cassiesays
Simply stunning photography Heidi! Love this.
Ginasays
These are all gorgeous! I was totally laughing at cutting out Sierra Nevada- that is my hubs fav but it is quite thick.
Laura (Tutti Dolci)says
How light and refreshing for summer!
Kathrynsays
Gorgeous Heidi & such a great way to eat mango!
kelley {mountain mama cooks}says
Soup for dinner every night? I could so get on board with that. And as a side note, I love those dried mangos from Costco!
Martyna @ Wholesome Cooksays
WOW! I’m speechless! Never would have thought of making soup out of mango, but it sounds terrific!
maggiesays
Hi Heidi, love your site and magazine! Was your recipe calling for raw shrimp or cooked? I used raw and the quick pickling process did not seem to “cook” them. The soup was super tasty though!
Sandysays
I knew I was right! Skinny people DO eat lots of soup! My grandmother used to work really had to gain weight (no jokes, please) but all she ate was soup.
Oh, and the mango thing, they are fabulous! If you have any left over, you can use them in just about any Southwest recipe from salsas, sauces, moles, etc. Plus, if you close your eyes, they taste very similar to a peach. I use them in a lot of my peach recipes like mango cobbler.
Karensays
I loved the idea of pickled shrimp with gazpacho, I had to try it for myself. Next I will have to give the mango a try. Thanks for the inspiration!
Karen @annumography
Gautam Mandalsays
Love cold soup
Gautam Mandalsays
Nice and lovet
Standasays
Looks good. But is this fit for a person on a diet like me?