Chipotle-Spiked Mango Cantaloupe Gazpacho

12 Aug

I’m back!  I finally stopped being lazy and decided to start blogging again.  It took a really tasty summer soup to motivate me.  This soup is inspired by a wonderful gazpacho I had last week at my favorite food trailer ever, Counter Culture.  I tasted the gazpacho and immediately knew I had to try to replicate it at home.  I asked Sue, the mastermind behind Counter Culture’s deliciousness, what the ingredients were, and I wrote down a list.  I think I included everything but the papaya juice, and replaced the mint in the original soup with cilantro.  My gazpacho turned out very refreshing and tasty, so I thought it was time to share a culinary success on my blog.  This fruit gazpacho turned out much better than most of my attempts to make a savory, tomato-based version.  Here goes….It’s yummy!


3 mangoes, peeled and chopped into 1/2-inch pieces

3 cups chopped cantaloupe (I used most of this melon, with about 1 cup to spare)

Juice of one large lime

Juice of one medium orange

1/2 cup chopped cilantro

1/2 tsp chipotle chile powder (I found this in the bulk spices section of the grocery store)

1/4 tsp-1/2 tsp sea salt

2 -3 cups water


Prepare fruit.  Put about half the fruit in a food processor or blender, along with the orange and lime juice, the cilantro, chipotle powder, and salt.  Put remaining fruit chunks in your serving bowl.  Puree the fruit with the indicated ingredients, and add to the serving bowl.  Add water until you have your desired consistency.  Chill for several hours before serving unless your fruit was already cold (mine was at room temperature).

Makes about 4 or 5 bowls of gazpacho.



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