Recipe Content
Background
A delicious refreshing soup to cool you down on any summer eve. This soup is best when you can find ripe nectarines and/or mangos. This cold soup is often highly requested amongst the Zetley family. Make it for your friends, some may be turned off at the idea of a cold soup, but the true ones will be impressed! Pairs really well with Salmon or other ligher fair.
Active Time
30 minutes
Yield
6-8 Servings
Ingredients (makes Six to Eight Servings)
- 1 pound frozen mango chunks (no need to defrost) - or 3 pounds fresh mangos (3 or 4), pitted, peeled, and chopped
- 2 medium-sized perfectly ripe nectarines, pitted and in chunks
- 1 teaspoon minced or crushed garlic
- ½ teaspoon salt, or more to taste
- 1 tablespoon fresh lime juice
- 2 tablespoons sherry vinegar
- 1 tablespoon cider vinegar
- ¼ cup extra-virgin olive oil
- Up to 4 cups cold water
Optional Enhancements
- Roasted almond oil drizzled lightly on each serving
- Very finely minced cucumber
- A few Marcona almonds
- Small toasts brushed with roasted almond oil
Recipe Instructions
- Combine the mangos, nectarines, garlic, ¼ teaspoon salt, lime juice, and vinegars in a food processor, and process until uniformly blended.
- Keep the machine running while you drizzle in the olive oil. When it’s incorporated, transfer the mixture to a large bowl (ideally one with a tight fitting lid).
- Stir in cold water until it reaches your preferred consistency, and then adjust the salt to taste. You can serve it now (especially if it’s still quite cold from the frozen mangos), or refrigerate it to let the flavors meld.
- Serve cold, garnished beautifully with your chosen enhancements.
