Chilled Roasted Pepper-Mango Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
If fresh, ripe mangoes aren't available, look for refrigerated mango slices in your grocer's produce section. Ingredients:
3 large yellow bell peppers, seeded and quartered |
2 large mangoes, peeled and cut into chunks (about 2 1/2 cups) |
1 cup mango nectar |
1/2 cup vegetable broth |
2 tablespoons fresh lime juice |
1 tablespoon grated fresh ginger |
1 to 2 teaspoons hot sauce |
2 tablespoons rice vinegar |
1/2 teaspoon salt |
sour cream |
garnish: fresh mint |
Directions:
1. Place bell peppers on an aluminum foil-lined baking sheet. Broil 5 inches from heat 15 minutes or until blistered. Place bell peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, discarding skins.
2. Process peppers and mango in a blender or food processor until smooth. Add mango nectar and next 6 ingredients; process until smooth*. Cover and chill mixture 2 hours. Top with sour cream, and garnish with fresh mint, if desired.
3. *Note: If desired, press mango mixture through a wire-mesh strainer, using back of a spoon to squeeze out liquid. Discard pulp and solids. Straining and discarding solids yields less volume but makes a very smooth soup.
|
|