Meatless Monday: Chilled mango cucumber gazpacho

This smooth, chilled soup makes a refreshing first course during a summer meal or an eager partner to a nice fresh salad. 

This past weekend, I had the pleasure of escaping with my husband to the most charming little place in the Catskills. We’d gone to celebrate the first wedding anniversary of my husband’s beautiful sister at the location she and her husband eloped to last August. Dear old friends, family, and new friends gathered at The Roxbury Motel for a truly blissful weekend.

This place is a polished gem with so many facets that you can’t help but gasp as you view each new angle. It’s hard to put into words and pictures don’t do it justice. It’s just magical. Every space on the property has been tended to with the same special care a momma gives her baby. You can feel the love in every unique little detail. During our time there, we encountered a family with two small children, a group of four women celebrating a bachelorette weekend, a couple on a romantic getaway, and a pair of outdoor sports enthusiasts. Oddly, The Roxbury Motel provides the perfect accommodations for each of these occasions. It’s definitely a special place.

My husband and I stayed in the room which is called ‘Maria’s Curtains’…as in the Maria from "The Sound of Music" and the curtains she used to create play clothes for the von Trapp children. Our room was swimming in the curtain’s pattern, from the bedding to the hand stenciling which crossed from the walls to the ceiling, to the custom tiling around the massive soaking tub. The lamps were made of brown paper packages tied up with strings. And two fantastically tiny, bright copper kettles sat on a small corner table. I’d be lying if I told you I didn’t spend half of the weekend singing "My Favorite Things" in my ridiculously out-of-tune voice.

We stayed up too late laughing with friends, old and new. We had massages. We soaked in the spa’s hot tub. And we dined at an amazing little restaurant, called the Peekamoose. The Peekamoose prides itself on its use of locally grown, seasonal ingredients with a menu which changes based on the day’s freshest available foods. Their execution is flawless in every way. I enjoyed a peppery arugula salad tossed in a light vinaigrette with fresh peaches, chevre, and toasted pine nuts, followed by tender goat cheese gnocchi and then the most decadent slow-cooked braised short ribs in a truffled bordelaise sauce. It was an amazing meal.

My husband enjoyed the same selections, with the exception of the first course. For his first course, he selected the chilled watermelon gazpacho. (I stole a taste, of course.) And when we arrived back home to find a box full of the most beautiful, perfectly ripe mangos on my doorstep (courtesy of the National Mango Board), I was instantly inspired. Mango gazpacho.

Traditionally, gazpacho is a chilled tomato-based soup accented with cucumbers, onion, and peppers. But, inspired by the sweet and savory watermelon gazpacho at Peekamoose and the box full of gorgeous mangos on my doorstep, I came up with this refreshing (and quite mangolicious) variation.

Mangos are just so perfectly versatile. They’re sweet, smooth, and bursting with fiber and vitamin C. Everyone in our family loves their flavor and I always feel good about feeding my family fresh, nutritious foods. When selecting mangos, focus more on the feel of the fruit, than the color. A ripe mango will feel slightly soft, like a peach. If your mangos are not quite ripe, store them on your countertop for a few days. Placing them in a brown paper bag can help speed the ripening process. Once they are ripe, you can store them in the fridge for up to five days. For a photo guide on how to cut mangos, check out my mango guide HERE or stop by www.mango.org for more tips and delicious mango recipes.

This smooth, chilled soup makes a refreshing first course during a summer meal or an eager partner to a nice fresh salad. Sweet mango provides the main flavor base, combined with a bit of creamy Greek yogurt and vegetable broth. Fresh cucumber, added to both the soup and the garnish lends a cool, crisp flavor. We tend to like things spicy around here, but you can easily adjust the spiciness to your family’s liking by increasing or decreasing the cayenne and jalapeño pepper in the recipe.

Chilled Mango Cucumber Gazpacho

 4-5 large mangos, skin and pit removed, cut into chunks*
1 (6-ounce) container plain Greek yogurt
1 (15-ounce) can vegetable broth
2-1/2 teaspoons lemon juice
3-inch segment seedless cucumber, peeled and chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (plus more if desired)

For the garnish
6-inch segment of seedless cucumber, finely diced
1 jalapeño pepper, ribs and seeds removed, finely diced
1 shallot, finely diced
1 teaspoon lime juice
Basil oil, optional

Place the mango chunks in a blender. Blend until smooth. (You should have about 3-1/2 cups of mango puree.) Add the cucumber, vegetable broth, lemon juice, and yogurt. Blend until smooth. Add salt and cayenne pepper, as desired. Refrigerate until chilled.

For the garnish, combine the cucumber, jalapeño pepper, and shallot with the lime juice. Refrigerate until serving.

For the optional basil oil, blend about 1/2 cup fresh basil leaves with abut 1/4 cup of olive oil, then strain through a fine sieve or a piece of cheesecloth to remove large chunks of basil.

Related post on The Gourmand Mom: How to dice a mango