So when she made Spanish Chickpea Salad with Capers and Roasted Red Peppers for a potluck, I asked her how she liked it. “It was all gone!” But how did you like it? “It was great!”
When she made Bulgur and Cantaloupe Salad with Hazelnuts and Mint for her barbecue, I asked her how she liked it. “It was all gone!” But how did you like it? “I didn’t even get to try it, it was gone so fast!” Wowzas!
Personally, I don’t subscribe to the if-there-are-leftovers-they-didn’t-like-it camp. It all depends on how much food is available. I tend to err on the side of too much food so that no one can say they left hungry. Granted, this means I make dishes that will make great leftovers for me, and usually a large batch of the recipe, at that.
Recently, my brother and sister-in-law were over for dinner while Rob was out-of-town and trust me, I erred on the side of more food. I included this soup as an after-thought, after I had already decided to double the recipe for the main dish. They still demolished the meal, which was sad for Rob, because he wasn’t able to try any of the leftovers. Because I definitely had Rob in mind (mango lover extraordinaire) as I prepared this last-minute mango gazpacho.
Adapted from The 30-Minute Vegan, this is a wonderful chilled soup with summer salsa flavours. Gazpacho is a Spanish chilled soup typically filled with tomatoes, peppers and onions that is partially pureed to give it a chunky soup-like consistency. In this Thai-fusion version, mango is added to the traditional tomatoes and bell peppers, along with cilantro and parsley. The sweetness from the mango is countered beautifully by the zippiness from chili flakes and chile powder. It took me a bit longer than 30 minutes to chop everything for the soup, but it was a very simple soup to prepare. I found it tasted best after a long chill, almost 6 hours, which is a perfect make-ahead summer appetizer.
This is my submission to Deb for this week’s Souper Sundays, to My Kitchen, My World for Spain, to E.A.T. World for Spain, and to this month’s Simple and in Season, to Ricki’s new Summer Wellness Weekends and to this month’s No Croutons Required for raw salads/soups for Lisa’s birthday (I’d also serve this with Savoury Hemp Crackers as a side, Raw Tacos with Walnut Taco Meat, Cashew Sour Cream and Tomato Salsa as our main and Raw Tropical Mango Pie for dessert).
3 cups mango, cut into small cubes (about 3 medium-size mangoes)
2 cups tomato, chopped small (I used 1 pint cherry tomatoes, chopped)
1/4 cup diced red onion
1/4 cup minced fresh cilantro
1 cup red bell pepper, chopped small (from 1 small bell pepper)
1/2 tsp Aleppo chili flakes
1 garlic clove, pressed or minced
1 tablespoon freshly squeezed lime juice
1 teaspoon chile powder
1 teaspoon sea salt, or to taste
1 tablespoon minced fresh Italian parsley
1. Mix all of the ingredients together well in a large bowl.
2. Transfer 2 cups of the mixture to a blender and blend on high speed for 20 seconds and return to the bowl. Mix, and if desired, chill for at least 30 minutes.