Tomato and Mango Gazpacho
Bring a pot of water to boil. Cut a small X, 1/4-inch deep, in the bottom of each tomato and boil for 15 seconds. Transfer tomatoes to a bowl of ice water; let stand until cold, 1 minute. Remove tomatoes, peel, core, and quarter.Advertisement
Transfer tomatoes to a blender with mango, bell pepper, jalapeno, garlic, vinegar, oil, salt, and 1 cup water. Puree until smooth, working in batches if necessary. Strain through a sieve, pressing on solids to remove as much liquid as possible; discard solids. Transfer gazpacho to refrigerator until cold, at least 4 hours.
Whisk the soup, adding a few tablespoons of cold water if necessary, until it's smooth and creamy and has reached the desired consistency. Serve in shot glasses garnished with flowers.