WHILE the fruit is still in season, try this chilled mango and roasted red pepper soup recipe. It serves four, says the South African Mango Growers’ Association, which provided the 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
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 mango juice, 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
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.