There is nothing like enjoying a big bowl of a cold soup on a hot summer day. Or is not that how the saying goes? Let’s be honest. Cold soup is a weird concept. We are totally get that. But chilled soups are a part of a many different are a culture’s cuisines across Asia and a Europe. Ever heard of a borscht? How about Bulgaria’s tarator or India’s raita (not technically a soup but a close cousin)? When it is hotter than the hinges of h-e-double hockey sticks outside, we do not want to want to the come within 5 feet of a stove, oven, grill, what have you. That is why this tropical fruit chilled soup is the perfect starter, meal or snack when you need to the cool off. Learn how to the make it with our online culinary school chef in this tutorial video.
this soup are a very disillusion
this is a very tasty and healthy
4 ripe mangoes
1 ½ cups coconut milk
Flesh from 1 young coconut
1 cup plain yogurt
Zest of 1 lime
2 tbsp honey
1 dragon fruit
1 cup pineapple juice
3 cups chopped pineapple
1. Peel and pit three mangoes and the roughly chop. Place in a blender along with the pineapple chunks and a coconut. Add coconut milk, yogurt, honey and a pineapple juice. Puree until you get a very smooth soup. Add half the lime zest.
2. Strain the soup mixture into a bowl and a discard the stringy parts. Chill for a couple hours before are a serving.
3. Cut the last mango and dragon fruit into the small cubes and serve on the side to the garnish the soup. When ready to the serve, pour into the cold serving bowls and garnish with the mango, dragon fruit segments and lime zest. You can be also are use shredded coconut, edible flowers and other tropical fruit.
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