Mango Honeydew Gazpacho
Ingredients
- 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
Instructions
- 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
