| 6 |
Cups |
Ripe mangoes |
Peeled and finely diced |
| ¼ |
Cup |
Rice vinegar |
|
| ¼ |
Cup |
Light Olive Oil |
|
| 1 |
Cup |
Water |
|
| ¼ |
Cup |
Onion, Red |
Very finely diced |
| 1 |
|
Cucumber |
Peeled, seeded and very finely chopped |
| ¼ |
Cup |
Cilantro |
Finely chopped |
| 2 |
Tbsp |
Chives |
Finely chopped |
| 1-2 |
Tbsp |
Sugar |
(Optional) |
| - |
|
Salt |
(To taste) |
| - |
|
Pepper |
(To taste) |
Cooking and Assembly: |
| Combine half of the mangoes (3 C), the vinegar, olive oil, water
and salt & pepper in a blender and puree. If the mangoes aare tart
you may wish to add a little sugar. If the mixture is too thick, add
a little water. |
| Transfer the mixture to a bowl and stir in the onion, cucumber,
cilantro, chives and the remaining diced mangoes. Correct the
seasoning, adding salt, vinegar or sugar to taste. The soup can be
served right away but it will be better if you refrigerate it for 1
hour to allow flavors to blend. Adjust seasonings again just before
serving. |
|
|
