Mango Honeydew Gazpacho

Mango meets mint in this refreshing summer soup.
July 01, 2012


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;


  • 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
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