Mango Gazpacho with Pickled Shrimp


  • 3 ripe mangoes peeled and cut into chunks
  • 1 cup cantaloupe chunks
  • 1 yellow bell pepper seeded and cut into chunks
  • ¾ cup red onion cut into large chunks
  • 3 cloves garlic
  • 1 rib celery cut into chunks
  • 1 large jalapeno seeded
  • 3 limes juiced
  • 1 ½ cups Simply Orange Juice with Mango if you can’t find this brand regular orange juice will work
  • 1 teaspoon salt
  • ¼ cup fruity olive oil
  • 1/4 cup red wine vinegar
  • ¼ cup cilantro leaves for garnish
  • 1 avocado diced
  • 1 pound medium shrimp
  • 3 cups water
  • ½ cup champagne vinegar
  • 1 tablespoon mustard seed
  • 1 tablespoon peppercorns
  • pinch of red pepper flakes
  • 1 1- inch knob of fresh ginger smashed
  • 1 teaspoon sugar


  1. For Gazpacho
  2. Set aside ¼ cup each of red onion and mango. Put the rest of the ingredients except cilantro in a blender. Pulse 5-8 times. If you like your gazpacho chunky, reserve 1 cup of mixture at this and add after blending the rest of the ingredients until smooth. If you a smoother gazpacho, go ahead and blend it all at once. Chill in the refrigerator for 30 minutes for flavor to meld. Serve with cilantro and avocado and top with pickled shrimp.
  3. For Pickled Shrimp
  4. Rinse, shell and devein shrimp and set aside.
  5. Bring water, vinegar, mustard seed, sugar, ginger knob and red pepper flakes to a boil in a medium pan. Remove pan from heat and add shrimp. Let rest for 10 minutes, turning shrimp so they cook evenly. Place mixture in refrigerator and let marinate for 30 minutes to one hour. Use as garnish for gazpacho or eat on their own. Delicious.