Adaptations:

• Cantaloupe works in place of honeydew — it's a bit sweeter and gives a more orange-coloured result.

• If your mango isn't very ripe, add a small squeeze of lime to lift the flavour.

• For a more classic gazpacho backbone, add one or two large ripe tomatoes to the blender with the fruit.

• If you want to skip the sauté entirely, the gazpacho still works raw — just expect a sharper onion flavor.

Storage:

• Keeps in the fridge in a sealed jar or container for up to 2 days.

• Stir or shake well before serving as the mixture will naturally separate.

• Do not freeze — the texture could become grainy once thawed.

Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎⁠!