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Mangospacho
Chilled soup recipe from Holland America Cruise Line
This is a great treat for the spring or summer!
Serves 8
INGREDIENTS:
- 8 cups peeled and finely diced mango (about 12 mangoes)
- 1 cup water
- 1 cup ginger ale
- 1/2 cup rice wine vinegar
- 1/2 cup light olive oil
- 1 tablespoon granulated sugar
- Kosher salt and freshly ground black pepper to taste
- 2 cucumbers, peeled, seeded and finely diced
- 1/2 cup finely diced red onion
- 3/4 cup chopped fresh cilantro
DIRECTIONS:
- In a blender or food processor, puree half the mango with the water, ginger ale, vinegar, oil and sugar until smooth; Season with salt and pepper. Transfer the soup to a nonreactive bowl. Cover and refrigerate until cool, about 2 hours.
- In another non-reactive bowl, combine the remaining 4 cups mango, cucumber, red onion and 1/2 cup cilantro. Cover and refrigerate until cold.
- To serve, divide the cucumber mixture among chilled soup bowls. Ladle the soup over the cucumber mixture and sprinkle with the remaining 1/4 cup cilantro. Serve immediately.
Copyright © 2008-2015 DeeDee MacDonald
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