Spicy Mango Gazpacho

We are always searching for recipes that focus on the simplicity and freshness of seasonal fruits and vegetables. We believe it is deeply nourishing to cook with the best that nature has to offer and Caitlin Shoemaker of From My Bowl has endless organic meal inspiration. We are excited that Caitlin created a special easy-to-pack lunch dish for Coyuchi. Focused on the simplicity of the gorgeous ingredients and paired beautifully with our organic table linens, this recipie is easy to make and even easier to serve during your lunch break. Filled with organic and in-season ingredients you are sure to feel clear headed the rest of the day.

Spicy Mango Gazpacho
Serves 1
1 cup Fresh Mango, cubed (about 1 large Mango)
1 cup English Cucumber, sliced
1 Red Bell Pepper
1 Large Jalapeño, seeds removed
¼ cup Fresh Basil, Packed
½ Avocado
½ - ¾ cup Filtered Water
Juice of 1 Lime
Pinch of Salt

1. Rinse all vegetables. Deseed the jalapeño, remove the red pepper from the stem, and slice the mango, cucumber, and avocado
2. Add the vegetables and all ingredients to a high speed blender and blend for 90-120 seconds, or until smooth and creamy. Adjust the amount of water according to personal preference
3. Pour into a glass jar and let chill in the fridge for at least 30 minutes, or up to 5 days. Serve as is, with a piece of crusty bread, or over top of a hearty cooked grain such as quinoa or farro. 

Caitlin Shoemaker is a recipe developer, content creator, and life enthusiast who is passionate about living a healthy, ethical, and mindful lifestyle - all while showing others how easy it can be.