Ingredients 300g (10.5 oz) yellow tomatoes 300g (10.5 oz) frozen mango chunks 1 small orange bell pepper 1 small cucumber 2 cloves garlic Juice of 1/2 lemon 3 tbsp extra virgin olive oil Salt to taste Cold water (optional, as needed for consistenc...
Ingredients 300g (10.5 oz) yellow tomatoes 300g (10.5 oz) frozen mango chunks 1 small orange bell pepper 1 small cucumber 2 cloves garlic Juice of 1/2 lemon 3 tbsp extra virgin olive oil Salt to taste Cold water (optional, as needed for consistency) For garnish: Finely diced colorful tomatoes, bell pepper, and cucumber Directions Peel and roughly chop the yellow tomatoes, bell pepper, cucumber, and garlic. Reserve a small handful of diced vegetables for garnishing. Place the chopped vegetables, frozen mango, garlic, lemon juice, olive oil, and a pinch of salt into a blender. Blend on high speed until smooth and creamy. If the gazpacho is too thick, add a small splash of cold water and blend again. Season with more salt if needed. Pour into bowls, garnish with the reserved diced vegetables and a drizzle of olive oil. Serve cold. * If you are interested in the background story or more tips, you can find the full blog post here submitted by /u/TheHesitantGourmet [link] [comments]
