Chili Mango Gazpacho with Cucumber and Tarragon
Prep time
Total time
Spicy-sweet with just a little heat, this easy gazpacho surprises with cool cucumber and a hint of fresh tarragon. Easy to make in minutes. Serve as appetizer shooters for New Year's Eve!
Recipe type: appetizer, entree
Serves: 4 cups
  • 1 12 ounce bag DOLE Fruit n' Spice Chili Lime Mango pieces, thawed but cold
  • 1 medium cucumber, peeled and seeded (approx. 1 cup)
  • ¼ cup olive oil
  • ¼ cup rice vinegar
  • 2 Tablespoons fresh tarragon
  • ¼ cup sugar
  • ½ teaspoon sea salt
  • Dash of ground pepper
  • Cucumber matchsticks and red pepper flakes, for garnish
  1. Place all ingredients except garnish in a high-powered blender (such as a Bullet, Ninja or Vitamix.) Blend until smooth. Pour into individual serving bowls or glasses; garnish with cucumber, pepper flakes and a sprinkle of black pepper. Serve while cold.
Recipe by ABCs and Garden Peas at