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MANGO HONEYDEW GAZPACHO

Mango Gazpacho

A great way to use those ripe locally grown mangos.

2 pounds mango pulp (weight is after mangos are peels and seeds removed.)
½ cup fresh mint
1 cup extra virgin olive oil
1 teaspoon sea salt
1 cup organic honey
3 cups crushed ice
4½ cups water (It’s a good idea to use filtered or bottled water)
1 honeydew melon, peeled, seeded, and diced

In blender, blend all ingredients together until smooth. Put in cooler for 30 minutes before serving. Garnish with sliced red radish and diced strawberries. Serve chilled.

Serves 8

Courtesy of The Table Creekside: 5365 S Tamiami Tr, Sarasota; tablesrq.com


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  1. BACK OF THE HOUSE: THE TABLE | Edible Sarasota - February 2, 2013

    […] MANGO HONEYDEW GAZPACHO […]

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