I thought with the HOT HOT HOT summer in Indiana, a chilled soup would be perfect. In honor of the Hawaii crew, mango seemed like a good way to go. I found several choices, but liked this one as it has a twist from the other. From Coastal Living

 

  • 3 large yellow bell peppers, seeded and quartered
  • 2 large mangoes, peeled and cut into chunks (about 2 1/2 cups)
  • 1 cup mango nectar
  • 1/2 cup vegetable broth
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated fresh ginger
  • 1 to 2 teaspoons hot sauce
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • Sour cream
  • Garnish: Fresh mint

Preparation

  1. Place bell peppers on an aluminum foil-lined baking sheet. Broil 5 inches from heat 15 minutes or until blistered. Place bell peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, discarding skins.
  2. Process peppers and mango in a blender or food processor until smooth. Add mango nectar and next 6 ingredients; process until smooth*. Cover and chill mixture 2 hours. Top with sour cream, and garnish with fresh mint, if desired.
  3. *Note: If desired, press mango mixture through a wire-mesh strainer, using back of a spoon to squeeze out liquid. Discard pulp and solids. Straining and discarding solids yields less volume but makes a very smooth soup.

We will gather on Sunday, July 15, at 4:00 pm Indianaplis / Florida time. If my math is right that makes it 1:00 pm in California, and 10:00 in Hawaii.

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