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Golden gazpacho

November 17, 2009
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I have to be honest, I haven’t actually cooked this, but my mum says it’s wonderful and that despite (or perhaps because of) the unusual ingredients you can’t quite pick what’s in it. Sounds like a wonderful summer dish, I can’t wait to try it! I think I’ll make it this weekend, I’ll let you know how it is.

You’ll need:

  • 2 cups orange juice
  • 1 cup stock (chicken or veg).
  • 1kg tomatoes
  • Tumeric or saffron
  • 2 cups ripe mango, diced
  • 2 cups rockmelon, diced ( about 2 cups)
  • 1 yellow (or red capsicum) diced
  • 1 cup cucumber diced
  • fresh chili to your taste
  • 2 tbsp extra virgin olive oil
  • 1/2 cup finely sliced spring onions (or mix of spring and Spanish onion)
  • chopped fresh coriander /basil or mint
  • 3+ tbsp lime juice
  • salt and pepper to taste

Note:  This soup is golden if the tomatoes and capsicum are yellow – otherwise a nice sort of orange colour.

To Cook

Peel and chop half the tomatoes. In blender puree the rest of the tomato, stock, chilies, lime juice, tumeric, salt, orange juice, 3/4 cup of diced mango, and 3/4 cup of diced cantaloupe for about 30 sec, or until smooth but not frothy. Pour mixture into a non-reactive bowl and chill.

Dice remaining tomatoes, and stir into soup with the rest of the mango and cantaloupe. Add diced peppers, cucumbers, olive oil and spring onions, and herb(s). Season with salt and pepper to taste. Cover and chill at least 30 min.

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