Tomato, Mango And Ginger Gazpacho

Recipe Ingredients

2 oz	56g	Green beans - blanched
1 cup	237ml	Pineapple juice
1/2 cup	118ml	Roasted peeled red bell peppers
1/4 cup	36g / 1.3oz	Chopped peeled fresh ginger
3		Fresh jalapeño peppers - stemmed, seeded,
		And chopped
2 tablespoons	30ml	Sweet Soy Sauce - see * Note
4 cups	948ml	Tomato juice
1 cup	237ml	Zucchini - cut in 1/4" dice (medium)
1 cup	62g / 2.2oz	Red onion - cut in 1/4" dice (medium)
1 cup	237ml	Green bell pepper - cut in 1/4" dice (medium)
1 cup	62g / 2.2oz	Seeded ripe tomato - cored, seeded, (small)
		And cut in 1/4" dice
1/4 cup	36g / 1.3oz	Chopped fresh Italian parsley
2 tablespoons	30ml	Chopped fresh cilantro leaves
2		Mangoes - peeled, pitted,
		And cut in 1/4" dice
1/2 cup	118ml	Fresh lime juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: To make Sweet Soy Sauce: Combine 2 cups regular or lite soy sauce, 1 cup sugar and 1 tablespoon chili paste. Bring to a boil over medium heat, stirring to dissolve the sugar. Simmer on low for 25 minutes. (We reduced this recipe by half and left out the chili paste.)

To blanch beans, drop in boiling water for 2 minutes. Then transfer to ice water. Drain again thoroughly. Cut the beans into 1/4-inch rounds and set aside.

Combine the pineapple juice, roasted red peppers, ginger, jalapeños and soy sauce in a blender or food processor and process until smooth. Press the mixture through a fine sieve into a large bowl. Stir in the beans and the remaining ingredients and refrigerate, covered, until well chilled, about 2 hours.

To serve, stir the gazpacho, then ladle it into chilled bowls, dividing the vegetables and mango evenly.

This recipe yields 4 to 6 servings.

Source:
Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/

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