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

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COLD MANGO AND RUM SOUP



Cold Mango and Rum Soup image

Passion fruit, papaya and other tropical fruits -- depending on what's in stock and ripe at your market -- can stand in for the mango in this sopa fria de mango y ron, says chef Frank Morales III.

Provided by Adapted from Frank Morales III, executive chef at Zola restaurant

Yield 6

Number Of Ingredients 9

Flesh of 5 mangoes, cut into small pieces
1 cup unsweetened coconut milk
1 cup evaporated milk
3 tablespoons honey
1/2 teaspoon ground cinnamon
3 tablespoons golden rum, preferably Puerto Rican
Salt
Freshly ground white pepper
Freshly grated nutmeg, for garnish

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

Nutrition Facts : Calories 308 calories, Fat 13 g, Carbohydrate 44 g, Cholesterol 12 mg, Fiber 4 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 101 mg, Sugar g

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



Cold Mango and Rum Soup (Sopa Fria De Mango Y Ron) image

Make and share this Cold Mango and Rum Soup (Sopa Fria De Mango Y Ron) recipe from Food.com.

Provided by Miss Annie

Categories     Fruit

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

5 medium mangoes, peeled and cut into small pieces
1 cup coconut milk
1 cup milk
1/2 teaspoon ground cinnamon
3 tablespoons honey
3 tablespoons golden rum
freshly grated nutmeg (to garnish)

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



Pumpkin, Coconut and Rum Soup image

Adapted from Axel Wichterich at the Marblue Domicil in Treasure Beach, Jamaica. Notes: A secret 'trick' with this soup is to let it age for several hours (or even overnight) before serving it. If you don't have time for this, rest assured that it will still taste great (just try to save some leftovers so you can see what I mean).

Provided by Karen in MA

Categories     Low Protein

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
2 medium yellow onions, peeled and chopped
2 garlic cloves, peeled and chopped
10 spring onions, white and pale green parts only, sliced
2 lbs pumpkin flesh, peeled and cut into 2-inch cubes (you can substitute any flavorful winter squash such as butternut, kabocha, hubbard, etc)
2 large carrots, peeled and thickly sliced
1 -2 dash scotch bonnet peppers (optional) or 1 -2 dash habanero sauce (optional)
5 -6 cups chicken stock or 5 -6 cups vegetable stock
1 (14 ounce) can coconut milk
salt & freshly ground black pepper
2 tablespoons sugar (optional, you might find your squash makes the soup sweet enough)
1/3 cup dark rum (to taste)
additional sliced scallions or chives, for garnish

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



Savory Cold Mango Soup image

Provided by Mark Bittman

Categories     easy, weekday, soups and stews, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 to 6 ripe mangoes, peeled, pitted and chopped, or 4 cups frozen mango, thawed
1 cup milk
1 cup plain yogurt
1 cup unsweetened coconut milk
1 tablespoon ancho or other mild chili powder, or to taste
1/4 teaspoon cayenne, to taste
1/4 cup chopped fresh mint leaves, plus a few sprigs, for garnish, optional

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.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 14 grams, Sodium 123 milligrams, Sugar 63 grams

AZTEC SOUP (SOPA AZTECA)



Aztec Soup (Sopa Azteca) image

This is a version of tortilla soup, found in a Central American magazine called Mucho Gusto. I personally like mine with a bit of lime squeezed over it, but I'm posting the recipe exactly as written. This is also excellent (better, in my opinion) using turkey.

Provided by Jostlori

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
2 garlic cloves, minced
1 tablespoon tomato paste
1 (14 ounce) can diced tomatoes
4 teaspoons chili powder
10 cups chicken broth
salt, to taste
pepper, to taste
2 cups chicken, cooked and shredded
3 corn tortillas, cut in strips
1/2 avocado, diced
1/2 cup Cotija cheese, shredded or 1/2 cup monterey jack cheese, grated
1/4 cup fresh cilantro, minced

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.

Nutrition Facts : Calories 199.9, Fat 11.1, SaturatedFat 3.5, Cholesterol 11.6, Sodium 1429.8, Carbohydrate 13.2, Fiber 3.5, Sugar 4.1, Protein 12.6

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