Chilled Mango Soup With Crema And Pepitas Recipe

Name: Chilled Mango Soup With Crema And Pepitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole dried New Mexico red chile; 3 ripe Champagne or Ataulfo mangoes, peeled and chopped for 3 cups of fruit; 1 firm green mango, peeled and chopped for about a cup of fruit; 1 cup peeled and sliced cucumber; 1/4 cup chopped red onion; 1 tablespoon rough chopped cilantro stems; 1 1/2 teaspoons cumin seeds; 1/2 teaspoon kosher salt (plus more to taste if necessary); 2 tablespoons extra virgin olive oil; 1/4 cup water; Crema Mexicana for serving (can substitute creme fraiche); Generous amounts of toasted pepitas for serving

Servings: persons

1 whole dried New Mexico red chile
3 ripe Champagne or Ataulfo mangoes, peeled and chopped for 3 cups of fruit
1 firm green mango, peeled and chopped for about a cup of fruit
1 cup peeled and sliced cucumber
1/4 cup chopped red onion
1 tablespoon rough chopped cilantro stems
1 1/2 teaspoons cumin seeds
1/2 teaspoon kosher salt (plus more to taste if necessary)
2 tablespoons extra virgin olive oil
1/4 cup water
Crema Mexicana for serving (can substitute creme fraiche)
Generous amounts of toasted pepitas for serving

1
Using kitchen shears remove stem from chile and discard. Cut chile into small 1/2-inch squares and place in a bowl. Cover chile with hot water and let rehydrate for 15 minutes, stirring occasionally. Drain and discard the water (but not the seeds). Place soaked chile pieces (and seeds) in the bowl of a food processor.
2
Add the next five ingredients (through cilantro stems) to the food processor.
3
Toast cumin seeds in a dry pan over medium heat until fragrant, shaking pan to prevent burning. Crush seeds in a mortar and pestle. Add to soup mixture along with kosher salt.
4
With the machine running, add olive oil and water in a stream through chute. Continue processing, stopping occasionally to scrape down sides with a spatula, until mixture is smooth and mango pieces are no longer visible.
5
Transfer soup to a bowl or quart glass measure and cover with plastic wrap. Refrigerate for at least two hours and up to a day to allow flavors to meld. Before serving, stir and taste for salt, adding more if necessary.
6
When serving, portion soup into small bowls, stir in crema (start with a teaspoon), and top with toasted pepitas. Enjoy.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole dried New Mexico red chile, 3 ripe Champagne or Ataulfo mangoes, peeled and chopped for 3 cups of fruit, 1 firm green mango, peeled and chopped for about a cup of fruit, 1 cup peeled and sliced cucumber, and more.

Yes, Chilled Mango Soup With Crema And Pepitas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilled Mango Soup With Crema And Pepitas

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