Make this gazpacho quickly and chill for an hour, or make ahead of time and keep in the fridge for a quick lunch to take to work or an easy casual lunch or appetizer at the start of a meal with friends. The secret ingredient is white miso. It is very subtle but adds a lovely flavour to the chilled soup. This Yellow Tomato & Mango Gazpacho is wonderful plant based recipe for any meal.
Drizzle with sesame oil for a garnish and added flavour.
You can also chop fresh chives or mint on top if you have, and if you have time make this easy savoury granola. It is the only aspect of the recipe that requires the stove on, but it will be quick! Once made and completely cooled, can be stored in an air tight container. It can also used sprinkled over salads, or other dishes for a bit of extra texture and flavour.
- 2 tbsp (30 ml) extra virgin olive oil
- 4 small shallots (approx. ¼ cup/60 ml) sauteed until soft
- 2 cloves of garlic, (@4 tsp/ 20 ml)
- 4 ½ cups (1L +125 ml) yellow tomatoes, diced
- 2 cups (500 ml) mango, diced
- 4 tbsp (60 ml) cider vinegar
- 2 tbsp (30 ml) rice wine vinegar
- 6 tbsp (90 ml) lemon juice
- 2 tbsp (30 ml) white miso paste
- 1 cup (250 ml) mini English cucumber, peeled and diced
- 1 tsp (5 ml) kosher salt
- fresh black pepper
- fresh chives (60ml/ ¼ cup)
- *sesame oil (optional)
- can use extra virgin olive oil
- other nut oils such as pistachio, pumpkin seed, or hazelnut
- *Savoury Granola –see below for recipe
Sauteé the shallots and garlic until soft and translucent in the olive oil and set aside.
Depending on the size of your food processor, this might have to be done in two batches.
In a food processor, add the diced tomato, mango, and cucumber, cider vinegar, rice wine vinegar, lemon juice, miso, and salt. Add the shallots, garlic and include the oil that is remaining in the pan as well.
Pureé until very smooth, taste and season with more of the miso, vinegars or salt if need be. Add the fresh black pepper and pureé again.
Transfer the soup to an airtight container and keep in the fridge.
Can be made and served in an hour chilled, or keep refrigerated for up to a week.
Ideally overnight, and served the next day as it allows the flavours to blend beautifully.
Serve soup chilled and drizzle with the sesame oil (or other suggested oils) chives and
the savoury granola
Savoury Granola (makes @1 cup/ 250 ml)
- ½ cup (125 ml) pumpkin seeds
- 1/2 cup (125 ml) salted pistachios, shelled and crushed (*put nuts under a heavy bottomed pan and press hard a few times until the pistachios are broken into small pieces)
- 1 tbsp (15 ml) fennel seeds
- 2 tbsp (30 ml) sesame seeds
- 2 tbsp (30 ml) hemp seeds
- 1 tsp (5 ml) maple syrup
- 2 tbsp (30 ml) tahini
- 1/2 tsp (2 ml) liquid smoke (*optional)
- 1 tbsp (15 ml) extra virgin olive oil
- ¼ tsp (1 ml) fresh black pepper
- ¼ tsp (1 ml) kosher salt
Preheat oven to 350 degrees
Meanwhile add all ingredients to a medium size bowl and toss well together.
Spread the mixture over a parchment lined baking sheet.
Once oven is up to heat, bake for 15 min, stir well and bake for another 15-20 min
or until toasted and golden brown.
Let cool completely on baking tray, then transfer to air tight container.
Sprinkle on top of gazpacho, or use for salad toppings or garnishes on vegetable
or pasta dishes.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.