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January 05, 2011

Chilly chilli, mango and cucumber soup

Like I said, it's blazing outside. This little chinchilla of a soup is zingy and refreshing. The  only odd thing is the colour, but I don't think  green and yellow were born to mix.

Chilly chilli, mango and cucumber  soup

Serves four

  • 2 mangos
  • 4 baby cucumbers, or ¾ of a big one
  • 1 red onion
  • ½ green chilli, seeds removed, finely chopped
  • Zest and juice one lime
  • 200- 250ml clear apple juice
  • Salt and pepper
  • Handful coriander

    1. Roughly chop one and a half of the mangos and place in a blender. Cut the remainder into a nice dice and set aside
    2. Roughly chop the cucumber and sprinkle with salt. Place in a sieve over a bowl and leave for about 45 minutes to draw out the water
    3. Roughly chop half of the onion and add to the blender. Cut the other half finely and add to the diced mango.
    4. Add the chilli, and the lime juice and zest to the blender and whizz. Thin it down to your desired consistency and season to taste.
    5. Place in the freezer until cool. I let mine start to freeze around the edges, it’s that hot here.  If  you’re in a rush, place in a bowl inside a larger bowl full of ice to cool quickly.
    6. Just before serving, chop the coriander and add to the mango and red onion dice.
    7. Ladle soup into chilled bowls and place a dollop of the dice mixture in each.
 * In hindsight, some ginger would be nice, as would a dash of fish sauce instead of salt and pepper. If you try it, let me know how it goes

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