This chilled summer mango soup is a tasty refreshing recipe perfect for the warmer summer days. The addition of cauliflower gives this soup a delicious creamy texture. Cauliflower has a somewhat neutral flavour, therefore it is great to add to dishes to boost their vegetable content without effecting the taste. These ingredients create an unexpected, yet pleasantly surprising result. The mango also contributes to the creamy texture and is what gives this soup its beautiful, deep, vibrant orange colour.
As opposed to a cooked soup which creates heat in the kitchen and can take fifteen minutes to make, this raw soup takes around five minutes and no stove is required, which is what you want on a hot day. You can serve this as a side dish for two people alongside a heartier plant-based salad or other meal. Or it can serve as a main meal all on its own. You can eat it straight away, or you can pop it in the fridge for an hour or so before serving for a very cold soup. It will also store it in the fridge for a couple of days.
As with any recipe, but particularly raw ones, it’s important to use fresh and ripe ingredients. If you use even slightly underripe tomatoes or mangoes, for example, the taste will end up being fairly dull. Whereas properly ripened ingredients will result in a delicious rich flavour.
I used to love cooked soups and have enjoyed getting creative in the kitchen making uncooked versions. So if you enjoy this one make sure to try my detoxifying green soup too.
Chilled Summer Mango Soup
Ingredients
- 1 medium mango
- 2 medium tomatoes
- 1 cup cauliflower florets
- 1 small garlic clove
- 1 inch ginger
- 1 juiced orange
- 3/4 cup water
- 1/4 tsp paprika
- 1/2 tsp cumin
- 1 pinch chilli
Instructions
- Blend all ingredients and serve with extra cauliflower florets and cilantro (optional)
I just tried this recipe today and it was sooo good! (I added a bit too much chilli so it was hot!! ) but such a good raw soup idea. Thanks for the inspiration, it came at the perfect time