Recipe: Chilled Mango-Peach Soup (blender)

CHILLED MANGO-PEACH SOUP

4 ripe mangoes, peeled and roughly chopped
2 ripe peaches, peeled and halved
1/3 cup or so, leaves of mint, basil, Thai basil or a combination
2-inch piece of peeled, fresh ginger, chopped up
2 scallions, chopped
zest of 2 limes
1 cup whole milk or low-fat plain yogurt
1/2 cup heavy cream
juice of 2 or more limes
salt and pepper
Tabasco

Prep mangoes, peaches, herbs, ginger, scallions, and lime zest and place in a bowl. Puree in a blender with the yogurt and cream, in batches if necessary, with enough water to thin the mixture to a soupy consistency.

Add lime juice, salt and pepper to taste. If your fruit is ripe and sweet, you should not need to add honey or sugar, but add a little if it needs. Add more cream and a dash of Tabasco if you like. Chill until ready to serve.

Garnish with a bit of diced mango and/or peach or a few leaves of mint or basil.

This soup can also be made with all peaches, or a combination of peaches and fresh apricots.

Serves 4-6
Source: Christine Ilich, The Winchester Star, 2006