Mango Marcona Almond Gazpacho With Shrimp Mango Salad Recipes

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MANGO GAZPACHO WITH PICKLED SHRIMP



Mango Gazpacho with Pickled Shrimp image

Provided by Heidi

Number Of Ingredients 22

3 ripe mangoes (peeled and cut into chunks)
1 cup cantaloupe chunks
1 yellow bell pepper (seeded and cut into chunks)
¾ cup red onion (cut into large chunks)
3 cloves garlic
1 rib celery (cut into chunks)
1 large jalapeno (seeded)
3 limes (juiced)
1 ½ cups Simply Orange Juice with Mango (if you can't find this brand regular orange juice will work)
1 teaspoon salt
¼ cup fruity olive oil
1/4 cup red wine vinegar
¼ cup cilantro leaves for garnish
1 avocado (diced)
1 pound medium shrimp
3 cups water
½ cup champagne vinegar
1 tablespoon mustard seed
1 tablespoon peppercorns
pinch of red pepper flakes
1 1- inch knob of fresh ginger (smashed)
1 teaspoon sugar

Steps:

  • For Gazpacho
  • Set aside ¼ cup each of red onion and mango. Put the rest of the ingredients except cilantro in a blender. Pulse 5-8 times. If you like your gazpacho chunky, reserve 1 cup of mixture at this and add after blending the rest of the ingredients until smooth. If you a smoother gazpacho, go ahead and blend it all at once. Chill in the refrigerator for 30 minutes for flavor to meld. Serve with cilantro and avocado and top with pickled shrimp.
  • For Pickled Shrimp
  • Rinse, shell and devein shrimp and set aside.
  • Bring water, vinegar, mustard seed, sugar, ginger knob and red pepper flakes to a boil in a medium pan. Remove pan from heat and add shrimp. Let rest for 10 minutes, turning shrimp so they cook evenly. Place mixture in refrigerator and let marinate for 30 minutes to one hour. Use as garnish for gazpacho or eat on their own. Delicious.

MANGO GAZPACHO



Mango Gazpacho image

Serve this intriguing variation of gazpacho at your next summer gathering.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Yield 6

Number Of Ingredients 11

2 cups 1/4-inch-diced fresh mangoes
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Steps:

  • Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 146.7 calories, Carbohydrate 26.2 g, Fat 5 g, Fiber 2.3 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 5.1 mg, Sugar 20.3 g

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