Mango Gazpacho

Weekly Recipe: 

Servings: 4


1 mango, chopped

16 ounces mango puree juice

1 bunch of green onions, chopped

1 red bell pepper chopped

1 yellow bell pepper, chopped

2 tablespoons chopped cilantro

¼ cup rice vinegar

8 green peppers, chilled, tops removed and seeds removed, using these as “bowls”.

1 jalapeno chopped

1 seedless cucumber, sliced in strips and lightly drizzled with rice vinegar for garnish

Juice of one lime

Cilantro leaves for garnish

Salt and pepper to taste


Combine all ingredients into large bowl; mix well.

Recipe taken from The Kardea Gourmet by Richard Collins, MD, Robert Leighton, and Susan Buckley, RD.