Chilled Mango Soup

Name: Chilled Mango Soup
Ingredients: 1 tablespoon olive oil; 1 large sweet onion, chopped; 1 teaspoon curry powder, store-bought or homemade; 2 teaspoons minced fresh ginger; 2 large or 3 small ripe mangoes, peeled and pitted; 2 1/2 cups water; 2/3 cup orange juice; 2 cups yogurt; 1 teaspoon salt; 1 pinch fresh-ground black pepper; 1 tablespoon chopped cilantro; 2 teaspoons tuong chile sauce or other red chile sauce (see Notes); 4 lime wedges

13 ingredients

12 steps

Ingredients

1 tablespoon olive oil
1 large sweet onion, chopped
1 teaspoon curry powder, store-bought or homemade
2 teaspoons minced fresh ginger
2 large or 3 small ripe mangoes, peeled and pitted
2 1/2 cups water
2/3 cup orange juice
2 cups yogurt
1 teaspoon salt
1 pinch fresh-ground black pepper
1 tablespoon chopped cilantro
2 teaspoons tuong chile sauce or other red chile sauce (see Notes)
4 lime wedges

Directions

1

In a large saucepan, heat the olive oil over medium heat.
2

Add the onions.
3

Cook them, stirring frequently, for 5 minutes or until they soften.
4

Add the curry and the ginger, and cook another 5 minutes, letting the onions brown along the edges.
5

Add the mango flesh to the cooked onions.
6

Add the water and orange juice, and let the mixture simmer for 15 minutes.
7

Puree the mixture in a food processor or blender, in batches if necessary.
8

Then pass the puree through a sieve into a bowl, pressing with a rubber spatula or spoon to extract all the liquid.
9

Stir in the yogurt, salt, pepper, and cilantro.
10

Chill the soup for at least 1 hour, preferably
11

To serve, fancifully squirt or lightly spoon hot sauce on top of each bowl of soup.
12

Accompany each serving with a wedge of lime, and urge your friends to squeeze the lime into the soup.