Chunky and refreshing, this soup is more filling than you might think. A swirl of the pesto-type sauce over each portion completes the fresh color palette.
Serve with whole-grain or multigrain crackers.
Yield: Makes 8 cups
- 4 ripe Champagne mangoes
- 1 large seedless (English) cucumber
- 1 ear fresh corn
- 3 scallions
- 1/2 cubanelle pepper (a mild pepper)
- 1/2 jalapeño pepper
- 1 large clove garlic
- 1 jarred roasted red pepper
- 1 large navel orange
- 2 limes
- 1 cup cold water
- 1 1/2 cups mango nectar
- 2 tablespoons fig vinegar or distilled white vinegar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon sugar
- Leaves from 3 stems green basil (3/4 ounce)
- Leaves from 2 stems cilantro
- 3 tablespoons Italian pine nuts
- 4 to 6 tablespoons extra-virgin olive oil
As you prep the ingredients, place them in a large bowl: Peel and pit the mangoes, then cut the flesh into 1/4-inch dice to yield about 2 cups. Peel the cucumber and cut into 1/4-inch dice to yield 3 cups. Cut the kernels from the ear of corn to yield about 1 1/3 cups. Trim the scallions and cut the white and light-green parts crosswise into thin slices. Seed the cubanelle and jalapeno peppers, then finely chop. Mince the garlic. Finely chop the roasted red pepper.
Cut the orange and limes in half, then squeeze their juice into the bowl, to yield a combined 3/4 cup.
Stir in the water and mango nectar, then the vinegar, salt and sugar. Cover and refrigerate while you make the green sauce.
Combine the basil, cilantro and pine nuts in the bowl of a mini food processor. Pulse to finely chop. With the motor running, gradually add enough of the oil to form a smooth, pestolike sauce.
Divide the fruit soup among individual bowls. Drizzle equal amounts of the green sauce over each portion of soup.
Serve while cool.
Adapted from "The Gourmet Cookbook," by the editors of Gourmet magazine (Houghton Mifflin, 2004).
Tested by Bonnie S. Benwick.
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