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!
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).
- 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).
- Serve cold, garnished beautifully with your chosen enhancements.