Summer Mango and Tomato Gazpacho with Lime Fromage Blanc Sorbet

4 servings
45 min prep time
10 hrs total time



1 cup cold water

1 cup tomato juice

8 large tomatoes, peeled, seeded, and diced

1 large mango, peeled, seeded, and diced

1/4 cup red onion, minced

1 clove garlic, minced

1 cucumber, peeled and diced

1 green bell pepper, seeded and minced

4 scallions, chopped fine

1 orange, juiced, zest set aside for the sorbet

1/4 cup fresh lime juice

1/4 cup cilantro, chopped

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2 teaspoon cayenne pepper

2 teaspoons sugar, if the mango and tomato are not quite ripe


8 ounces Vermont Creamery Fromage Blanc

1/8 cup fresh lime juice

1 tablespoon orange zest, (from above)

1 lime, for zest

1 teaspoon sugar


  • STEP 1

    Place all gazpacho ingredients except the orange zest in a large bowl or container overnight. Adjust seasonings in the morning. If the mixture is too chunky, pulse half of it with a hand mixer.

  • STEP 2

    Mix all sorbet ingredients together in a bowl and put in freezer 2 hours before serving. Use a small melon baller or sorbet scoop. Place sorbet on top of gazpacho.