Champagne mango gazpacho, black olive and basil | Serves 4

For the soup:
1 c. ripe champagne mango, peeled and chopped
1/4 c . plus 2 tbs. carrot juice
1 small red thai chili, washed, stemmed, and chopped
1/4 c . Euro cucumber, peeled and chopped
1/2 c. frozen mango puree
1/2 c. plus 3 tbs. fresh lime juice
1/4 c . plus 2 tbs. elderflower syrup
1 1/2 c. water
1 tsp. salt

Combine all and purée until smooth. Pass through a chinois. Keep refrigerated until needed. The colder the better!

To serve:
Frozen serving bowls
Mango, small diced
Euro cucumber, peeled, small diced
Oil-cured black olives, pitted and small diced

Photography Ryann Cooley