Mango Gazpacho

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Submitted by cwilson on Tue, 07/15/2008 - 10:25.

This recipe is by Marjorie Drucker, chief and founder of The New England Soup Factory. This recipe is a great way to cool off after a nice long run.

1/2 cucumber, diced
1 yellow pepper, diced
2-3 scallions, sliced into rounds
1/2 papaya, peeled, seeded, and diced
2 mangoes, peeled, seeded, and diced
1/4 cup extra virgin olive oil
1 clove garlic, crushed
Juice of 2 limes
1 1/2 teaspoon vinegar
1 teaspoon kosher salt
1 tablespoon chooped fresh cilantro
2 cups V8 Splash brand guava juice
1 quart V8 Brand tomato juice
1/4 cup plain bread crumbs

In a large bowl, combine all the ingredients and mix well. To thicken the texture, puree two cups of gazpacho in a blender, then stir it back into the mixture. Chill for at least two hours. Makes five 12 oz servings. Refigerate for up to three days, but do not freeze.