Another variation of gazpacho with a taste of the tropics!

Mango Gazpacho

Ingredients:
2 large ripe mangoes, peeled and pitted
1 small green apple, peeled and chopped
1 small celery stalk, chopped
3/4 cup fresh orange juice
1/2 cup chopped seeded peeled cucumber
1 tablespoon fresh lime juice
2 teaspoons chopped peeled fresh ginger
1 large jalapeño, seeded and minced
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cumin
4 fresh cilantro sprigs

Directions:
Purée all of the ingredients except for cilantro in a blender. Chill for at least 2 hours.

(The soup can be made up to 8 hours ahead of time, but keep refrigerated until ready to serve.)

Ladle soup into 4 bowls and garnish with cilantro.