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Friday, September 3, 2010

Chilled Mango and Cucumber Soup

Of all our Cork & Fork recipes, we were probably least enthused with this one. Don't get me wrong, this is a good soup...it's just that our other recipes were great in comparison. It's very mild tasting, and a good starter course, especially in a small serving. As we sipped our soup, we discussed what we'd change about it. We all agreed that the soup should be thicker and a little less salty. Had I brought my immersion blender to Chicago, we could've remedied this a bit easier. The original recipe called for water, which reviewers said was too bland and suggested broth. However, I think a combination of water and broth would be best and I've reflected that in the recipe below, as well as omitting the original salt called for in the recipe. I also suggest starting with small amounts of liquid and adding a little at a time until you get the consistency you want.

For best results, serve VERY chilled and don't omit the cilantro--that was the best part!

Chilled Mango and Cucumber Soup
adapted from epicurious.com

-3/4 package of frozen mango (just guesstimate)
-2 seedless cucumbers
-3 tbsp finely chopped red onion
-3 tbsp fresh lime juice
-2 tbsp chopped fresh cilantro
-1 cup chicken broth
-1 cup water

1. Finely chop one mango and one cucumber. Set aside.
2. Coarsely chop second mango and cucumber and blend with 1/4 cup of water in a blender until nearly smooth.
3. Transfer to a bowl, add finely chopped mango and cucumber, onion, and lime juice. Slowly add chicken broth/water until desired thickness is reached. For a more pureed soup, return to blender or blend with an immersion blender.
4. Refrigerate until chilled, several hours. Just before serving, stir in cilantro.