For the topping: 1 cup mix of finely diced mango, cucumber, bell pepper
To garnish: 1 cup micro greens (optional)
INSTRUCTIONS
Blend the mangoes and orange juice in a blender until smooth and puréed.
Add the cucumber, bell pepper, onion, garlic, lime juice, olive oil, green chilli, along with a cup of iced water and blend again. Add more water if you prefer a thinner consistency, or leave it as it is for a thicker gazpacho.
Season with salt and pepper. Taste and adjust according to preference — add more lime juice for zing, chili for heat. Quick tip — the flavours mellow down once chilled, so season accordingly. Stir in the chopped coriander.
Let the gazpacho chill in the refrigerator for 4-6 hours before serving. This allows the flavours to mingle.
To serve, divide into bowls. Top with the mix of mangoes, cucumber, and bell pepper. Garnish with micro greens if using.
Recipe by Sprig & Vine at http://sprigandvine.in/mango-gazpacho/