Mango-Avocado Gazpacho
Ingredients
- 5 cups tomato juice
- 1 ripe mango
- 2 mangoes, still firm, peeled, seeded, and chopped coarsely
- 2 Hass avocados, just turning ripe, peeled, seeded, and coarsely chopped
- 1 red or green bell pepper (or half of each), chopped
- 1/4 cup chopped onion
- Juice of one lime
- 1 tsp. Tabasco jalapeno pepper sauce
- 8 sprigs cilantro, leaves only, chopped
- 1/2 tsp. salt
Instructions
- 1
If you have a juice extractor, use it to get the juice from the ripe mango. Run the pulp through a second time with 1/4 cup water. If you don't have a juice extractor, puree the mango in a food processor, then add the water. Strain.
- 2
Combine all the other ingredients in a non-metallic bowl, cover, and chill for at least four hours. Add salt, Tabasco and black pepper to taste.