If a smoother consistency is desired, press mango mixture through a wire-mesh strainer, use the back of a spoon to squeeze out the liquid. Discard pulp and solids. Straining and discarding solids will yield less volume but makes a very smooth soup.
Recipe
3 large yellow peppers, seeded and quartered
2 large mangoes, peeled and cut into chunks (about 2 ½ cups) reserve ½ cup for garnish
1 cup vegetable stock
2 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
2 teaspoons tabasco sauce – optional
Description
Place peppers cut side down on an aluminium foil-lined baking sheet. Grill for 15 minutes or until blistered. Place peppers in a large zip-lock plastic bag; seal and let stand for 10 minutes to loosen skins, or place in a bowl and cover with cling-wrap. Peel peppers, discarding skins
Process peppers and mango in a blender or food processor until smooth and then add the stock, lime juice, ginger and tabasco sauce
Process until smooth
Transfer to a bowl, cover and chill soup for 2 hours.
Serve in chilled bowls garnished with mango pieces and croutons
