Cold Mango And Rum Soup Sopa Fria De Mango Y Ron Recipes

COLD MANGO AND RUM SOUP

Steps:

• 1 In a blender or food processor, combine the mango and process until pureed (you may have to do this in batches
• 2 If you have difficulty starting, add a couple of tablespoons of the coconut milk)
• 3 Strain through a fine-mesh strainer into a large bowl
• 4 Whisk in the coconut milk, evaporated milk, honey, cinnamon and rum
• 5 Add salt and white pepper to taste
• 6 Cover and refrigerate for 2 hours, until well chilled
• 7 To serve, adjust seasonings to taste and pour the soup into chilled bowls
• 8 Sprinkle with nutmeg

COLD MANGO AND RUM SOUP (SOPA FRIA DE MANGO Y RON)

Steps:

• Puree the mango in a blender or food processor, then pass through a sieve.
• Combine the mango puree with the remaining ingredients, except the nutmeg.
• Garnish with the nutmeg.

PUMPKIN, COCONUT AND RUM SOUP

Steps:

• In a large, heavy-bottomed soup pot, heat the oil over medium heat. Add the onions and cook, stirring frequently, until just beginning to caramelize, about 20 minutes.
• Stir in the garlic and scallions and cook for another minute or two until softened.
• Add the cubed pumpkin, the carrots, scotch bonnet pepper, stock and coconut milk. Bring to a boil and turn down the heat to medium-low. Simmer, uncovered, for about 35-40 minutes, or until the vegetables are completely soft and the liquid has reduced slightly.
• Remove from the heat and puree, either in a blender (in batches, and with the lid clamped down tight), or with an immersion (stick) blender. Return to the pot, stir in the sugar, salt and pepper to taste, and the rum. Cover and set aside for several hours or overnight (in which case, refrigerate).
• Just before serving, reheat the soup to boiling and let boil vigorously for 2-3 minutes.
• Serve hot with a garnish of thinly-sliced scallions or chives.

SAVORY COLD MANGO SOUP

Steps:

• Purée mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth. Taste and adjust seasoning.
• Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve.

AZTEC SOUP (SOPA AZTECA)

Steps:

• Preheat oven to 400 degrees F.
• In a large pot, heat the oil and saute the garlic for 30 seconds.
• Add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
• Add the chicken broth and bring to a boil. Add salt and pepper to taste.
• Separately, place the tortilla strips on a baking sheet and spray with PAM (or similar). Bake for 8 minutes or until crisp and golden, turning halfway through.
• Divide the shredded chicken among individual serving bowls. Ladle soup mixture over it.
• Garnish with the toasted tortilla strips, avocado chunks, cheese and cilantro. Serve while still hot.
• OPTIONAL: Yum! Add a good dollop of Mexican Crema or sour cream.