by Karin Calloway
Gazpacho is a summertime favorite because it’s simple to prepare, it’s cold and it highlights in-season produce. While most gazpachos are tomato-based, this luscious, crunchy gazpacho includes no tomatoes but has a healthy dose of ripe mangoes instead.
Serve the soup and skewers in martini glasses, and freeze the glasses to keep the gazpacho ice cold. Your guests can drink the soup right out of the glasses or you can place each glass atop a pretty plate and the soup can be eaten with spoons.
Combine 3 1/2 cups mango, lime, orange juice and hot sauce in a blender. Blend until pureed and pour into a bowl, cover and refrigerate. Stir remaining mango, pineapple, cucumber, red bell pepper, onion and jalapeno together in another bowl. Cover and chill for at least 30 minutes, or until ready to serve. Stir diced avocado into the chopped vegetable and fruit mixture. Ladle the gazpacho in the frozen glasses, add some of the diced mixture, and garnish with a grilled shrimp skewer.
Spiced Shrimp Skewers
Makes 6 servings.
Put on Some Reggae Music
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