Spicy Mango and Coconut Gazpacho with Lime Pepita Crunch

Ingredients

• •2 ripe mangoes, peeled and diced
• •1 cup coconut milk
• •1/2 cup orange juice
• •1 cucumber, peeled and chopped
• •1 red bell pepper, chopped
• •1 small jalapeño, seeded and minced
• •1 clove garlic, minced
• •1/4 teaspoon cumin powder
• •Salt to taste
• •Juice of 2 limes
• •1/4 cup pepitas (pumpkin seeds)
• •1 tablespoon olive oil
• •1/4 teaspoon smoked paprika

Instructions

1. 1

   Peel and dice the mangoes, chop the cucumber and red bell pepper, and mince the jalapeño and garlic.

2. 2

   In a blender, combine the diced mangoes, coconut milk, orange juice, cucumber, red bell pepper, minced jalapeño, garlic, cumin powder, lime juice, and a pinch of salt.

3. 3

   Blend the ingredients until smooth. Taste and adjust seasoning, adding more salt or lime juice if needed. If the soup is too thick, you can add a bit of water to reach your desired consistency.

4. 4

   Transfer the blended gazpacho to a large bowl or container, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill.

5. 5

   While the gazpacho chills, toast the pepitas. Heat a small skillet over medium heat and add the pepitas. Toast them for 2-3 minutes, stirring frequently, until lightly golden and fragrant.

6. 6

   Drizzle the toasted pepitas with olive oil and sprinkle with smoked paprika and lime zest. Toss to coat evenly, then remove from heat and let cool.

7. 7

   When ready to serve, ladle the chilled gazpacho into bowls. Garnish with the lime pepitas and, if desired, additional toppings like a drizzle of chili oil or fresh cilantro.

8. 8

   Serve immediately and enjoy this refreshing, tropical-inspired appetizer!