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Mango Gazpacho Full of Anti-oxidants

Richard Collins, MD – The Cooking Cardiologist
Mango Gazpacho
I love spring especially for the fresh start of the produce season. Chilled soups are just perfect for the spring and summer ahead. This chilled soup is a great way to get your fruits and vegetables in a single serving.
Originating from the Andalusia region of Spain, traditional gazpacho is made from tomatoes and fresh garden vegetables of peppers, onions, cucumber, garlic and vinegar. The Americanized version changes the flavor to southwest with the addition of cilantro and lime.  This recipe is a twist on the original using fresh mangos and a prepared mango puree found in the juice section of most grocery stores or natural food stores. This chilled soup is loaded with vitamin C and colorful anti-oxidants. Serve in chilled martini glasses.
1 mango, chopped
16 ounces mango puree juice, such as Naked Juice®, Mighty Mango. If using mango juice, then add another mango. See recipe.
1 bunch of green onions, chopped
1 red bell pepper chopped
1 yellow bell pepper, chopped
2 T chopped cilantro
¼ cup rice vinegar
Juice of one lime
1 jalapeño chopped
Salt and pepper to taste
½ seedless cucumber, sliced in strips for garnish
Cilantro leaves for garnish
Combine all ingredients into a large bowl. If mango puree juice is not available, then use mango juice without added sugar. Place the juice in a blender with a fresh peeled, seeded mango and blend until smooth. Transfer to a bowl and add ingredients. Mix well. If more heat intensity is desired, add another jalapeno. Serve chilled with garnishes.
Serves 4. Serving size, one cup.
Nutrition Info: Calories: 201, Total Fat: 0 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 278 mg, Carbohydrate: 51 g, Fiber: 4 g, Protein: 3 g
Diabetic Exchanges: 2 ½ Fruits, 2 Vegetable

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