16 July 2013

Maggie's Tropical Cold Soup

We're finally back from our whirlwind of visiting friends and family and this morning Shana had a wisdom tooth extraction. With her current food-texture requirements and the 100+ degree heat index we're expected to have over the next week, I've been hunting down all sorts of soft and cold things for us to eat. We'll see if any of the recipes I found go over well, but in the meantime, I've got one that I know Shana likes: tropical cold soup.

A few summers ago some friends of ours got married in PA. Afterward, we went to a restaurant for the reception and Shana had a bite of a non-vegan coconut/lime/mango soup as an appetizer. She thought it was amazing, so I decided I would try to make a vegan version (having never tried the non-vegan version). I'm not sure how close my recipe is to the one Shana tried, but it is delicious in its own right.


Maggie's Tropical Cold Soup
Ingredients
12 oz. frozen mango (about 2 cups)
1, 14 oz. can coconut milk
Juice from 1 lime (~2 T.)
1 c. unflavored soy creamer
2 T. sugar
dash powdered ginger

Directions
1. Allow mangoes to thaw.
2. Add all ingredients to blender, blend until incredibly smooth.
3. Chill for 3-4 hours before serving.

Helpful Hints
  • You could certainly use a coconut creamer if you can't find (or don't like soy). 
  • The soup will thicken some as it cools, so don't worry if it seems a bit thin. 
  • If you'd like to kick up the flavor a bit, add more lime juice or more ginger. 
  • This cold soup could be served as an appetizer or a dessert, depending on your preference. 
  • Garnish with lime zest and/or serve with cinnamon-sugar pita chips to use as spoons (my favorite!). 

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