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Spicy Mango Gazpacho

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Prep Time 5 minutes
Cook Time 5 minutes
Servings 2 Serving
Calories 359 kcal

Ingredients
 

  • 4 cups (660g) Mango (peeled, sliced) - About 2 medium-sized mangoes
  • 2 cups (330g) Navel Orange (peeled, chopped) - About 2 ⅓ medium-sized oranges
  • ½ cup (75g) Avocado (sliced) - About ¼ of a medium-sized avocado
  • 2 tbsps (20g) Shallot (diced) - About 1 medium-sized shallot
  • 2 (6g) Garlic Cloves (minced) - About 1 small-sized bulb
  • ¼ cup (38g) Jalapeño Pepper (diced) - About 2 ⅔ medium-sized peppers
  • 2 tsps (14g) Fresh Ginger (grated) - About 1 small-sized piece
  • 2 tbsps (31g) Lime Juice - Juice from ¾ of a lime
  • 1 tbsp (18g) Tamari - Available in 16.2-ounce bottles
  • 2 tbsps (3g) Basil Leaves - Available in 3-ounce containers
  • 2 tbsps (11g) Mint Leaves - Available in 3-ounce containers
  • 1 cup (237g) Water
  • ¼ tsp (1g) Red Pepper Flakes (optional for garnish) - Available in spice jars

Instructions
 

  • Add the mango, navel orange, avocado, shallot, garlic, jalapeño pepper, ginger, lime juice, tamari, basil leaves, mint leaves, and water to a blender.
  • Blend for at least 1 minute, or until smooth and creamy.
  • Divide the gazpacho evenly between two serving bowls. Garnish with red pepper flakes, if desired, and additional basil and/or mint leaves. Serve and enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Nutrition

Calories: 359kcalCarbohydrates: 80gProtein: 7gFat: 5.5gFiber: 13g