Mango Gazpacho

• 2 whole Large Ripe Mangos (about 4 Cups), Peeled And Roughly Chopped
• 2 whole Medium Yellow Tomatoes (about 4 Cups), Roughly Chopped
• 1 cup Roughly Chopped European Cucumber, Plus Additional For Garnish
• 2 cloves Garlic
• 2 whole Shallots
• 1/2 cups Roughly Chopped Celery
• 1/4 cups Lemon Juice
• 1/4 cups Olive Oil, Plus Additional For Garnish
• 1 pinch Salt For Taste
• 1 pinch Ground Black Pepper For Taste
• 8 drops Favorite Hot Sauce, For Garnish

1. In a blender, combine all of the ingredients except the oil, the salt and pepper, and the garnishes. Process until smooth. Then, add the olive oil slowly so it blends into the soup. Season to taste with salt and pepper.
2. The thickness of the soup will be based on how ripe the mangos are. As there is no liquid in the recipe other than the vegetables, the riper the mangoes, the better.
3. Refrigerate for at least 4 hours. Four hours before serving, chill small glass bowls or martini glasses. You can store the soup in the refrigerator up to 2 days; if the soup is too thick after storage, you can put in some vegetable stock to thin it out.
4. When ready to serve, pour the soup into the bowls and garnish each one with some diced cucumber, a few drops of hot sauce and olive oil. Serve immediately and enjoy!

yellow tomatoes, european cucumber, garlic, shallots, celery, ubc, ubc, salt, ground black pepper

Taken from tastykitchen.com/recipes/soups/mango-gazpacho/ (may not work)