| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Caprial1 |
6 |
servings |
INGREDIENTS
| 6 |
|
Ripe mangoes; peeled and diced |
| 2 |
ts |
Peeled; chopped fresh |
|
|
; ginger |
| 2 |
|
Cloves garlic; chopped |
| 1/2 |
|
Red onion; diced |
| 1 |
c |
Chicken or Vegetable stock |
| 2 |
tb |
Rice vinegar |
| 1 |
tb |
Curry powder; toasted |
| 2 |
tb |
Sweet hot chile sauce; plus additional as |
|
|
; needed |
|
|
Soy sauce |
| 3 |
|
Green onions; minced |
INSTRUCTIONS
Put the mangoes, ginger, garlic, and onion in a blender and puree (or
puree with a hand-held blender). Add the stock, vinegar, curry, and
chile sauce and blend just to combine. Season to taste with soy sauce
and pour into a medium bowl. Cover with plastic wrap and refrigerate
until cold, 1 to 2 hours, or overnight.
Ladle the soup into chilled soup bowls and garnish with some of the
scallions, sour cream, and chile sauce. Serve cold.
Converted by MC_Buster.
Per serving: 13 Calories (kcal); trace Total Fat; (10% calories from
fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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