Fruity Gazpacho

Peel the onion and garlic cut the garlic into pieces and finely chop the onion. Set aside about 1 tablespoon. Rinse the tomatoes, quarter, core and cut into a small dice. Peel the mango and cut the flesh from the core. Cut approximately 1/3 of the flesh into small cubes and set aside and cut the rest into pieces. Peel the cucumber, halve lengthwise, scrape out the seeds and cut the flesh into cubes. Rinse the chile, halve, trim and puree with the cucumber, onion, mango, garlic, tomato juice and 2 tablespoons oil in a blender. Add some cold water if necessary. Stir in the reserved garlic, onion and mango. Season with lemon juice, sugar, salt and pepper and chill at least 30 minutes.