Tomato, Mango And Ginger Gazpacho

By á-174942

Ingredients

• 2 ounces green beans blanched
• 1 cup pineapple juice
• 1/2 cup roasted peeled red bell peppers
• 1/4 cup chopped peeled fresh ginger
• 3 fresh jalapeño peppers stemmed, seeded, and chopped
• 2 tablespoons Sweet Soy Sauce see * Note
• 4 cups tomato juice
• 1 medium zucchini cut in 1/4" dice
• 1 medium red onion cut in 1/4" dice
• 1 medium green bell pepper cut in 1/4" dice
• 1 small seeded ripe tomato cored, seeded, and cut in 1/4" dice
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh cilantro leaves
• 2 mangoes peeled, pitted, and cut in 1/4" dice
• 1/2 cup fresh lime juice
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

* Note: To make Sweet Soy Sauce: Combine 2 cups regular or lite soy sauce, 1 cup sugar and 1 tablespoon chili paste. Bring to a boil over medium heat, stirring to dissolve the sugar. Simmer on low for 25 minutes. (We reduced this recipe by half and left out the chili paste.)

To blanch beans, drop in boiling water for 2 minutes. Then transfer to ice water. Drain again thoroughly. Cut the beans into 1/4-inch rounds and set aside.

Combine the pineapple juice, roasted red peppers, ginger, jalapeños and soy sauce in a blender or food processor and process until smooth. Press the mixture through a fine sieve into a large bowl. Stir in the beans and the remaining ingredients and refrigerate, covered, until well chilled, about 2 hours.

To serve, stir the gazpacho, then ladle it into chilled bowls, dividing the vegetables and mango evenly.

This recipe yields 4 to 6 servings.