2 cup diced fresh mangoes (the riper the better)
1-1/2 to 2 cups orange juice (fresh squeezed is best)
1 cup chopped cucumber, peeled
1 small red bell pepper, seeded and chopped
2 cloves garlic, minced
½ small jalapeño, minced, optional (save a few seeds for heat!)
2-3 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro, minced
1-2 Tbsp. cold pressed organic olive oil
1 tsp. onion powder
Sea Salt (preferably Himalayan) and fresh ground pepper
Put aside a bit of the red pepper and cilantro to use as a garnish. Put 1 cup of the orange juice in a food processor or blender (food processor if you like your gazpacho chunky; blender if you like smooth) and process until smooth. Depending on the consistency, add more orange juice until you get the consistency you desire. Taste, then add salt and pepper to taste. Keep refrigerated until ready to use. (Mine didn’t last that long!).
Makes 2-3 servings.