3 mangoes, peeled, pitted, and chopped
2 cucumbers, peeled, seeded, and chopped
2 c. buttermilk
1 tbsp. fresh lime juice, plus lime wedges, for serving (optional)
1 tsp. rice vinegar
Sliced fresh basil leaves, for garnish (optional)
Working in batches, place mangoes, cucumbers, buttermilk, lime juice, and vinegar in a blender; puree until smooth.
Season with salt and, if using, hot sauce.
Refrigerate until chilled, about 1 hour.
Serve gazpacho with lime wedges and basil, if desired.