Procedure:

1. In a blender, place the mango, onion, garlic, cucumber and rum and puree.
2. Slowly drizzle the oil into the puree while the blender is running.
3. Add the vinegar and check the seasoning for sugar.
4. Add the tarragon.
5. Correct seasoning with salt and pepper.

* In addition to these ingredients you can add Maryland Jumbo Lump Crab as a garnish when serving the Mango Gazpacho in a menu as a summertime soup.