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Brkfst: Eggs with Mango Gazpacho

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Ingredients

  • 2 cups of 1/4-inch-diced fresh (ripe) mangoes
  • 2 tablespoons extra-virgin olive oil
  • 1 seedless cucumber, cut into 1/4-inch dice
  • 1 red bell pepper, seeded and cut into 1/4-inch dice
  • 1 sweet onion, cut into 1/4-inch dice
  • 2 medium garlic cloves, minced
  • 1 small jalapeno pepper, seeded and minced (optional)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • Salt and freshly ground black pepper

Details

Preparation

Step 1



Process mangoes and EVOO in a blender or food processor until pureed.

Transfer to a medium bowl, along with remaining ingredients.

Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving – it’s even better the next day.)

Serve in a bowl (as a traditional soup) or dump it right over freshly poached, fried or scrambled eggs. Top with fresh basil or cilantro and enjoy!

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