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.
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.
Chill and serve. Garnish with mint.
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