Cold soup is a true sign that summer has arrived. This one is beautiful with tiny flecks of dark green jalapeno and coriander in a bright yellow fruit puree.
Chilled mango-pineapple soup
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4 cups (1 L), for 6 appetizer servings
- 1 large ripe mango
- 1 jalapeno
- 1/2 cup fresh, chopped cilantro leaves
- 398-mL can pineapple chunks , with juice
- 1 cup mango juice
- 2 tbsp freshly squeezed lime juice
- 1/4 tsp ground nutmeg
- 1 tbsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp freshly ground black or white pepper
- Peel mango and slice pulp from pit. Discard pit. Roughly chop mango. Core and seed jalapeño, then roughly chop. Place mango, jalapeño and coriander into bowl of a food processor fitted with a metal blade. Add pineapple chunks and juice, mango juice, lime juice, nutmeg, Dijon, salt and pepper. Pulse until mixture is as smooth as possible. For an even smoother consistency, press through a sieve. Refrigerate until chilled, at least 1 hour. Soup will keep well, covered and refrigerated, overnight. Serve in chilled bowls or martini glasses, sprinkled with chopped chives or topped with a sprig of mint.
Nutrition (per serving)
- 1.5 g,
- 25.9 g,
- 1.3 g,
- 2.5 g,
- 174 mg.