Saturday, April 30, 2011

I was in Washington for most of the last week for my friends Melissa and Sean’s wedding (more on that later!) I didn’t cook while I was there, so I suppose that’s what has sparked this flood of posts the last two days. Plus I visited Whole Foods while running on nothing but coffee yesterday and practically bought the entire store. Never grocery shop while hungry!This Mango Gazpacho would be perfect for Cinco de Mayo party, although, as our charming waiter at Vera Cruz informed us last night, it’s a Spanish dish, not Mexican.

Mango Gazpacho (adapted from All Recipes)2 1/2 cups cubed mango (I used the small yellow kidney-shaped kind)2 cups orange juice2 tbls extra-virgin olive oil1 red pepper, diced1/2 small red onion, diced1 glove garlic, minced2 limes, juiced2 tbls cilantro, choppedsalt & pepper to tasteIn a food processor, blend mango, orange juice and olive oil until smooth. Pour into a bowl and stir in remaining ingredients. Serve chilled.¬†Happy Friday!






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