Mangospacho with Crab – Jalapeno Relish

Cold soup like gazpacho on a hot summer day makes a refreshing meal.

Mangospacho is a refreshing and fruity alternative to traditional tomato-based gazpacho. Mild rice vinegar is added to a mango purée along with extra-virgin olive oil, cucumber, red onion and fresh herbs. The result is savory without being overly sweet.

I start with a bag of frozen mango chunks for the base instead of using fresh mango because it’s easy and the result is a silky smooth purée. (Fresh ripe mango is added later in the recipe.)

When selecting and buying a mango, a ripe one will yield gently to pressing with your thumb and have a slight fruity aroma at the stem end.

Working around the flat pit of a mango can be tricky and the flesh slippery. Use a sharp chef’s knife to cut around the pit. The mango splitter from Oxo also makes the task easy.

To easily dice a mango, hold the mango half (flesh up) and make narrow slices all the way across the mango half. Turn the mango half and cut through the flesh the other direction making a checkerboard pattern. Scoop the flesh out and you have evenly diced mango.

A relish made with sweet crab, lime, spicy jalapeño and cilantro and placed atop the soup is the perfect accent. Serve as a first course for a special dinner, or serve with a salad for an elegant lunch.

Mangospacho with Crab – Jalapeno Relish

Serves 2

1 bag (10-ounce) frozen mango chunks, thawed (do not drain)

¾ cup water

3 tablespoons rice vinegar

1 tablespoon extra-virgin olive oil

1 ripe mango, pitted and diced

1 mini English cucumber, seeded and finely chopped

2 tablespoons finely chopped red onion

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh cilantro

Salt and black pepper, to taste

Combine the mango chunks, water, rice vinegar and olive oil in a food processor or blender; process until smooth. Transfer to a bowl.

Stir in mango, cucumber, red onion, chives, cilantro, salt and pepper to taste.

Refrigerate 1 hour to chill. Serve topped with relish.

Relish ingredients

6 ounces lump crabmeat, picked over for shells

1 medium lime, juiced

½ small jalapeño, seeded if desired and minced

1 heaping tablespoon chopped fresh cilantro

Salt and black pepper, to taste

Combine relish ingredients in a small bowl. Serve over mangospacho.