Recipe taken from Cinnamon Kitchen The Cookbook (£25) by Vivek Singh. Buy the book here. Reproduced with the kind permission of Vivek Singh.
Chilled Green Mango and Tomato Soup
Recipe Type: Vegan
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 10 ripe tomatoes, quartered
- 5 green mangoes
- 5 red peppers, deseeded and roughly chopped
- 5 cm piece of fresh ginger, peeled and roughly chopped
- 5 garlic cloves, peeled
- 1 teaspoon cumin seeds, roasted
- 1 teaspoon red chilli powder
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 250 ml water
- salad leaves or micro cress leaves, to garnish
Instructions
- Mix together all the ingredients, except the water, in a non-metallic bowl and leave aside to marinate for about 3 hours.
- Add the water, transfer to a blender or food processor and blend until smooth.
- Strain the soup into a bowl, pressing down on the vegetables, to extract as much flavour as possible.
- Cover and refrigerate until chilled.
- Pour the tomato soup into the bowls and drizzle with more olive oil just before serving.
- Garnish with salad leaves or micro cress
