This recipe came together like lightning.
My friend L.B. went to Minglewood Café in Boulder for lunch Friday. She reported she had the most amazing mango puree soup. “I’ll bet we could make that,” she said. I agreed. We made plans to give it a shot Sunday.
After our regular Sunday afternoon workout (in the garage gym – yay! Kettlebell swings and power cleans, with L.B. hitting a new personal record – double yay!), she started creating the recipe, listing outloud what she thought the ingredients and proportions should be. I took it all down, like a Paleolithic scribe.
Then on our very first try, we created this cold soup that was electrifyingly good.
“This is going to blow your mind!,” I told Matt before he dug in. Although it turned out that his brain was still intact after he ate a bowl, he had to admit it was outrageously delicious.
A few notes on the recipe:
- L. B. and I both love chunky bits so the soup is heavy on the chunks. You could cut back any of the chopped ingredients for a smoother soup.
- I also like thicker soups but feel free to add more water for a thinner version. L.B. pointed out it would have made more servings and lasted longer if we added another cup of water to the puree.
- Like most blended soups, this just got better after sitting for a while in the fridge and the flavors mix together. We got about six sizable serving out of this. Next time I may double the recipe so there are more leftovers.
Pureed Mango Citrus Soup
Juice from ½ lime
Water, 2 cups
Red onion, 1/2
Red bell pepper, 1
Pineapple, 1 cup
Salt and pepper, to taste
For garnish: Chopped cilantro
- Remove pit and skin from mango.
- Peel oranges and remove seeds.
- Using food processor or hand blender, puree mango and oranges with water and lime juice.
- Remove seeds from cucumber and dice. Then dice onion, jalapeno, red pepper and pineapple.
- Add diced ingredients, salt and pepper to puree and stir well.
- Top with chopped cilantro and serve.