And I’m told… It’s Gazpacho time! For me, that means mangoes.
Today, the title to this post came into my social media feed in the form of an organic industry blog post (It’s Summer Time and Living is Easy). It came by way of my dear friend, organic produce colleague and cooking buddy, Melody Meyer. Melody is the Vice President of Policy and Industry Relations for United Natural Foods. In addition to her tasks as one of UNFI’s leaders in policy and ambassadors of organics, she sits on the board of the Organic Trade Association and is truly one of the most prominent, well educated and experienced leaders in the organic industry. She writes a blog for UNFI, called Organic Matters, and if you are interested in, or if organics matter to you, you should definitely follow her blog and social media. Not only is she well informed from years of experience and having an actual hand in all things organic, but she is funny, clever and writes exceptionally well, allowing for the complex policy and regulation aspects of organics to be easily absorbed.
She also knows that organics (and life) is not all just about regulation and policy, it’s also about cooking and eating, something she also does exceptionally well and something I have been lucky enough in joining her in the short but sweet visits we have a few times per year. So today when I saw in her post that it is gazpacho time, I just could not resist the urge to piggyback on her summertime fun and post my newly improved Heirloom Tomato and Mango Gazpacho recipe that I have been working on over the years.
The idea of mangoes in gazpacho may seem odd, but trust me: it’s good. And the cooling effect of mangoes to the body bodes nicely with the summer’s peak heat. It’s actually perfect timing for this summer quencher: not only are the local organic tomatoes, cucumbers, herbs and onions in full swing in most of the USA and Canada, but organic mangoes are at their peak juicyness, making them an exceptional additive to your gazpacho fun.
Don’t forget to read Melody’s post (It’s Summer Time and The Living is Easy), not just to get great insight into gazpacho-making or to feel her latest sultry mood and spirit with Ella Fitzgerald, but to learn more about how organic tomatoes and other organic vegetables are healthier than their conventional counterparts.
Organic Heirloom Tomato & Mango Gazpacho
The noteworthy pairing of tomatoes and mangoes is enjoyed in this tropically-twisted gazpacho, adding a natural sweetness to the tangy vinegar flavors and a velvety smoothness that sometimes gazpacho needs. Organic tomatoes and cucumbers abound during the summer and Mexican organic mangoes are in peak season as well.
This recipe is an organic explosion of all kinds of cool!
Makes 8-10 servings
2 cups diced mango (about 2-3 mangoes)
1 red bell pepper, chopped fine
1 yellow bell pepper, chopped fine
1 large cucumbers, peeled, deseeded and chopped fine
2 cups chopped heirloom tomatoes (cherry or regular)
1 medium red onion, chopped fine
3 cloves of garlic, chopped fine
1 jalapeño pepper, deseeded and chopped fine
¼ cup champagne vinegar
½ cup fresh cilantro leaves, chopped fine
Juice of 2 limes
Zest of 1 lime
1 teaspoon salt
1 teaspoon cumin
Fresh cilantro leaves, garnish
Avocados for garnish (optional)
Mix all ingredients together in a large mixing bowl. Take 1-2 cups of mixture and blend in a food processor or blender, pulsing until semi smooth or desired consistency. Pour liquid back into mixing bowl and stir well. Refrigerate for at least 3 hours before serving so that all the flavors can macerate and meld together. Take out of refrigerator about 1 hour before serving. Gazpacho should not be served ice cold but cool. Garnish with cilantro leaves and chopped avocado. Serve it with a big chunk of organic sourdough garlic toast!