Theme: Pick 2 Ingredients & Cook from a Book
Ingredients/ Book: Strawberry & Mango/ Vegetarian Times
Dish: Strawberry Mango Gazpacho
I didn't have to look hard for today's recipe. As I was browsing through this month's Vegetarian Times magazine, I saw a very vibrant picture of this Strawberry Gazpacho and I really wanted to make it because the picture was so appealing and I had all the ingredients in hand. This was even before Valli announced this month's BM themes. So I knew right away that one of my combos was going to be Strawberry & mango.
I made this dish twice already and it is so refreshing that I can't stop myself from eating the while bowl all by myself. This is a no-cook recipe and all the ingredients go right into the blender. Lime cilantro cream topping is completely optional, gazpacho tastes great without it as well.
Ingredients: (Makes 2-3 Servings)
For Gazpacho:
Strawberry - 1lb., hulled and halved (about 3 cups)
Mango - 1 small, peeled and chopped (½cup)
Red or Yellow Bell Pepper - ½cup, choppedShallot or Red onion - 2tbsp, chopped
Cilantro - 2tbsp
Lime Juice - 2tbsp
Agave Nectar - 3tsp
Salt and Pepper - to taste
For Lime Cilantro Cream:
Sour Cream - ½cup
Cilantro - 2tbsp
Lime Juice - 2tbsp
Agave Nectar - 1tsp
Salt and Pepper - to taste
Method:- Make Gazpacho: Pulse all the ingredients in a blender or food processor until pureed with some texture remaining.
- For the Topping: Combine all the ingredients in a small bowl.
- To Serve: Ladle gazpacho into bowls and dollop each serving with 2tbsp of Lime Cilantro Cream.
Lets check out what my fellow marathoners have cooked today for BM# 29
