Sopa Fría de Mango

A surely refreshing Mexican cold gazapacho that is delightful ... If you cannot obtain Mangos, one can sub: peaches, apricots or papaya.


( PHOTOS TO FOLLOW AT WEEKEND )



COLD MANGO GAZPACHO TO DRINK


6 Mangos
1 Green Granny Smith peeled, cored and finely diced
1 stalk celery small minced finely
125 Ml. or 1/2 cup fresh squeezed orange juice
1/4 cup of peeled cucumber minced
1 jalapeño chile pepper peeled deseeded or serrano chile pepper
1 tabelsp. fresh lemon juice
1/2 tsp. cumin powder
4 cups home made chicken broth
salt and freshly ground pepper to taste
a pinch of chile powder


GARNISH:

1/2 cucumber minced and peeled in tiny cubes
1 mango minced into tiny cubes
2 stalk of celery mincd
1 Green Granny Smith, peeled, cored and sliced into cubes

TO DECORATE:

6 wooden kebab sticks
6 cubes of cucumber
6 cubes mango
6 cubes celery


1)PEEL, core & deseed and finely dice all fruits and vegetables

2) process in blender with all spices and the lemon juice & orange juice ( all other ingredients except the cubes )

3) prepare the garnish cubes

4) refrigerate the blended juice / gazpacho ( it is much thicker tan juice )


5) place the cubes on the wooden skewers to be placed in tall wide glasses or Martini glasses

6) REFRIGERATION: 2 TO 3 HOURS

7) WHEN POUR SLOWLY INTO THE GLASSES; PINCH SPRINKLE THE CHILE POWDER
AND SERVE WITH THE STICK CALLEDA BRUSCHETTA IN THE GLASSES ...


ENJOY.

RECIPE: A MEXICAN CHEF FRIEND IN VENEZUELA