Chef Aline Steiner (À Table Hawaii, Honolulu, Hawaii)
Serves 6–8 as a first course or 12–14 as an appetizer
Although we are lucky to have sun and warmth year-round in the Hawaiian Islands, summer also brings even warmer temperatures and, most importantly, beautiful sweet and tasty mangoes. Here is a cool recipe for a mango-cucumber cold soup or a play on traditional gazpacho.
2 ripe Hawaiian mangos, peeled and coarsely chopped
1½ Japanese cucumbers, seeds removed
1½–2 cups cold water
2 teaspoons sherry or rice vinegar
3 tablespoons olive oil (see Chef’s Tips on emulsification, this page)
1 teaspoon sea salt
Place all the ingredients (except the olive oil and sea salt) into a blender. While the blender’s motor is running, add in the olive oil. The consistency should be a bit thicker than cream soup, so add in some water, if necessary. It should not be overly sweet, so taste for seasoning and add a pinch of sea salt, if necessary.
Place in the refrigerator until ready to serve, and serve cold.