Chilled Green Mango and Tomato Soup

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: Vivek Singh Prep time: 15 mins Cook time: 3 hours 30 mins Total time: 3 hours 45 mins 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 3.1.09