Heirloom Tomato Gazpacho with Mangoes and Cucumber
Heirloom Tomato Gazpacho
with Mangoes and Cucumber
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Heirloom Tomato Gazpacho

with Mangoes and Cucumber


Serves 6 to 8
  • 1 1/2 large English cucumbers, seeded
  • 5 lbs. ripe red heirloom tomatoes, cored and cut into chunks
  • ½ small red onion (about ¼ cup + 2 tablespoons)
  • ¾ cup cilantro leaves, divided
  • ¼ cup red red wine (or sherry) vinegar
  • ½ cup extra virgin olive oil, plus more for drizzling
  • Salt and pepper
  • ½ cup finely diced mango
  • 1 cup mixed yellow and red cherry tomatoes, halved
Recipe by Anna Watson Carl


Sample step.
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Finely chop ¼ of a cucumber and reserve for garnish. Peel the remaining cucumber and cut into chunks; place in a large bowl. Add in the tomatoes (and juices), ¼ cup red onion, ½ cup of cilantro leaves, red wine vinegar, and olive oil, stirring to combine. Season generously with salt and pepper.

Place half of the mixture in a blender or Vitamix and blend until as smooth as possible. Strain the mixture through a fine-mesh strainer, and repeat with the remaining tomato mixture.

Taste and adjust seasoning as necessary (I usually find it needs more salt and a splash more vinegar).

Place the mixture in the refrigerator and let chill, covered, for at least 2 hours.

Serve in bowls, garnished with the remaining cucumber, red onion, cilantro, mango, red and yellow cherry tomatoes, and a drizzle of olive oil.

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