Gazpacho

[Artemis Angel Kiss]

Chilled Mango Gazpacho                  Servings 6

Start to finish: 10 minutes plus chilling.

Note:  I used 2 cans of sliced mangos, drained, in place of fresh.

3 mangos, peeled, pitted and roughly chopped (about 3 cups flesh)
1 1/2 English cucumbers, peeled, seeded and roughly chopped
1/2 red bell pepper cored and chopped.
1 cup light coconut milt
1/2 cup vegetable broth
3/4-inch chunk fresh ginger
1 to 2 teaspoons red curry powder
1/2 teaspoon red pepper flakes
1 tablespoon cider vinegar
2 tablespoons chopped fresh mint, plus extra
Kosher salt and ground black pepper

In a blender, combine 1 cup of the mango, 1/2 of the cucumber, 1/2 of the bell pepper, the coconut milk, vegetable broth, ginger, curry powder, pepper flakes and vinegar.  Puree until smooth about 1 full minute. 

Add the remaining mango, cucumber, bell pepper and 2 tablespoons of mint.  Pulse several times to finely chip but not puree.

Refrigerate, covered, for at least 2 hours.  Stir well before serving, then ladle into canning jars and sprinkle additional mint over the top.

Nutrition per serving:  100 calories; 25 calories from fat (25% of total calories); 2.5 g fat (1.5g saturated; 0 g trans fats) 0 mg cholesterol; 110 mg sodium; 18 g carbohydrate; 3g fiber; 14 g sugar; 2 g protein.

Notes:  I skipped the vegetable broth and the mint.
            I used coconut water in place of light coconut milk.
            The servings can be served in smaller containers down to shot glasses on a buffet.
            It can be served as a salsa with chips or on chicken.