Mango gazpacho with shrimp

Taking advantage of the fact that we are in a perfect time to consume fruits and vegetables in fresh dishes, I want to show you one of my favorite recipes. I am a crazy lover of classic gazpacho (especially being from the south), but I have also tried different versions with fruit. Without a doubt, the mango gazpacho is my favourite, even surpassing the tomato gazpacho. You are going to discover a whole new experience for your palate, and you will be surprised how rich it is.

Why accompany it with seafood?

The magician is a sweet fruit, although it also has its citric touch. The contrast with the freshness of the seafood is wonderful. You can choose the companion that you like the most, even grilled or baked fish. Its texture is so soft and the flavor so light that I assure you that you could feed yourself only from this for years.

The spices you choose are the ones you like the most, although I advise you to have a bit of spiciness to enjoy various contrasts in your mouth. Of course, you must drink it very cold. You can let it chill in the fridge for about 3 hours, or add crushed ice to make it thicker too. Do you dare to try?

Mango gazpacho with shrimp

Print recipe

• Difficulty: Easy
• Dish Type: Only

• Preparation time: 03:00

Ingredients

• 1 kilo of pear tomatoes
• 2 ripe mangoes
• 1 chive
• 3 tablespoons vinegar
• 150 ml extra virgin olive oil
• A pinch of salt
• 200 grams of prawns (headless)
• 2 cloves of garlic
• Spices to taste (hot paprika, cloves, ginger, anise...)

Preparation

1. Cook the shrimp tails in water with plenty of salt for one minute. Peel them and set them aside in a small bowl. Add the spices you have chosen, the peeled garlic cloves, a pinch of salt and a little olive oil. Mix everything well, cover it and put it in the fridge.

2. In a blender or Thermomix, we introduce the kilo of tomatoes, the two ripe mangoes, the vinegar, the chives, the olive oil and the pinch of salt. We shred well. If it is too thick, add a little cold water and beat again.

   Put it in the fridge and let it cool for 3 hours,

3. Take the shrimp out of the bowl. Pour the gazpacho in different dishes and accompany it very cold along with the prawns.