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Chilled Roasted Pepper Mango Soup

Nothing like a cold, rich, sweet, savory Chilled Roasted Pepper Mango Soup with a slight kick to cool you down during the summer.

Posted By: A. Honopaa
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Prep Time: 10 | Cook Time: 20 | Ready In: chill 2+ hours
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US Metric

  • 3 large yellow bell peppers, seeded and quartered
  • 2 large mangoes, peeled and cut into chunks (about 2 1/2 cups)
  • 1 cup mango nectar
  • 1/2 cup vegetable broth
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated fresh ginger
  • 1 to 2 teaspoons hot sauce
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • Sour cream

Cooking Process:

Place bell peppers on an aluminum foil-lined baking sheet. Broil 5 inches from heat 15 minutes or until blistered. Place bell peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, discarding skins.

Process peppers and mango in a blender or food processor until smooth. Add mango nectar and next 6 ingredients; process until smooth. Cover and chill mixture 2 hours. Top with sour cream, and garnish with fresh mint, if desired.

*Note: If desired, press mango mixture through a wire-mesh strainer, using back of a spoon to squeeze out liquid. Discard pulp and solids.