Golden Tomato + Mango Gazpacho

by Sarah on August 2, 2012 · 9 comments

I’m not the only person in my family who will drive 45 minutes for a meal. Sister Smart is always up for a trip if it means good food will be there at the end.

Thus, the highlight of our brief jaunt to Saratoga Springs while in the Adirondacks for Mama Smart’s wedding last month was not a place, but a taste.The Golden Gazpacho we shared at Cantina was so plate-licking good [literally] that I even relished devouring the cilantro sprig used for garnish.*

*I often find myself eating garnishes. Oops.

I had, quite obviously, been haunted by it ever since.

So, when the grocery stores stars aligned, and I found an excessive amount of bell peppers on clearance–

–with nothing wrong but a little skin-puckering veggie- cellulite–

–and my day trip to Staunton resulted in stumbling upon not just homegrown tomatoes……but golden ones.[Which–as they were being sold outside of an antique collectibles-stuffed hardware store––were weighed on the most amazing vintage scale.]

–I just felt that the recipe gods were calling me to recreate Cantina’s golden gazpacho for myself.

And when my sudden need for salsa led me to Cville Market, and I found even MORE golden tomatoes…

…bearing that lovely mark of price reduction

…I knew I couldn’t wait any longer.

And I have to say…I think I did a pretty darn good job with the recreation. [I mean, seriously,go back at look at the original photo and see if you can really tell the difference.] As will most (if not all) gazpachos, this cold soup is as easy as 1-2-3 to make.*

*Another great blast from the past post to check out…Some people might get all priss pot on you and tell you to peel your tomatoes, but if it’s all going to get processed….what’s the point? [Besides, I like my gazpacho to have a little texture…]

I DO peel* the cucumber, though, because some times those skins can be bitter.

*slice the skin off haphazardly

I had sliced and frozen a lot of the peppers, but saved the yellow ones. [The gazpacho muses whispered to me that I shouldn’t freeze them…just…in…case….]

The secret to the intoxicating taste of Cantina‘s gazpacho was the subtle sweetness of mango added to the mix of veggies.

(This is a great use for the thin pieces you scrape off the mango pit, by the way. That is…if you didn’t immediately eat them like I normally do. :))Put everything into your (overflowing) food processor, add a lil’ salt, and blend away!

It’s that easy. [I told you.]

Of course, you may have to make a special trip to the bulk bins at Whole Foods JUST for a handful of pistachios. The crumbled pistachios* and a wee drizzle of olive oil are really what seal the deal on this soup.

*The menu said hazelnuts. Sister Smart and I knew better.

Golden Tomato + Mango Gazpacho

[Makes about 3 1/2 cups]

  • 3 cups yellow tomatoes, coarsely chopped
  • 1 cup yellow bell pepper, coarsely chopped
  • 1 cup cucumber, peeled and coarsely chopped
  • 1 cup mango, peeled and coarsely chopped
  • 1/3 cup sweet onion, chopped
  • 3/4 tsp. salt
  • Juice of 1 lime (2-3 Tbsp.)
  • cilantro, chopped pistachios [for garnish]

Combine all ingredients in a food processor.

Process until smooth, but still slightly chunky. :)

[Note: the flavor only gets better overnight!]