Mango and Canary Melon Gazpacho

August 9, 2012

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The first time I ever tasted gazpacho I was working in a four star restaurant in Knoxville, TN. It seemed a strange concept- cold. fruit. soup.- and I couldn’t really see the point. But that first taste was one I’ll never forget. It was sweet watermelon with a warmth from cayenne pepper, truly special. Gazpacho is never bad, usually refreshing, but rarely mind blowing. I guess I’ve  always sort of been chasing that elusive first slurp of amazing gazpacho. I’m not sure I’ve captured it here, but it’s still a solid recipe. If nothing else, it’s a lighter, healthier alternative to a bowl of ice cream.

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Ingredients: (makes 4 servings)
2 cups canary melon, cubed
1 to 2 mangos (depending on size and how much mango you like), peeled and chopped
2 Tablespoons champagne vinegar
1 tsp fresh ginger root
1 tsp lemon juice
1/3 cup mint leaves
2 Tablespoons extra virgin olive oil
1 tsp black pepper

Directions: Blend all ingredients in the blender, until smooth and cream. Give it a taste and season to your liking. You may want to add a pinch of salt. Or, if you prefer something sweeter, add honey or agave. Lemon or lime juice would also brighten this dish.

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Chill and serve. Garnish with mint.

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Other posts you may enjoy:

  1. Canary Melon and Cilantro Salad
  2. Peach and Melon Soup
  3. Cool Watermelon Gazpacho
  4. Raw Salad with Honey Lemon Dressing
  5. Lemon Pepper Asparagus Salad

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Amberly August 13, 2012 at 11:01 pm

Yummm. I haven’t had gazpacho and years, and nothing ever like this! What a great, healthy option for a sweet-tooth.

Amberly August 13, 2012 at 11:01 pm

*in years

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