How To Make Tropical Fruit Soup
There’s nothing like enjoying a big bowl of cold soup on a hot summer day. Or isn’t that how the saying goes? Let’s be honest. Cold soup is a weird concept. We totally get that. But chilled soups are a part of many different culture’s cuisines across Asia and Europe. Ever heard of borscht? How about Bulgaria’s tarator or India’s raita (not technically a soup but a close cousin)? When it’s hotter than the hinges of h-e-double hockey sticks outside, we don’t want to want to come within 5 feet of a stove, oven, grill, what have you. That’s why this tropical fruit chilled soup is the perfect starter, meal or snack when you need to cool off. Learn how to make it with our online culinary school chef in this tutorial video.
4 ripe mangoes
1 ½ cups coconut milk
Flesh from 1 young coconut
1 cup plain yogurt
Zest of 1 lime
2 tbsp honey
1 dragon fruit
1 cup pineapple juice
3 cups chopped pineapple
1. Peel and pit three mangoes and roughly chop. Place in a blender along with the pineapple chunks and coconut. Add coconut milk, yogurt, honey and pineapple juice. Puree until you get a very smooth soup. Add half the lime zest.
2. Strain the soup mixture into a bowl and discard the stringy parts. Chill for a couple hours before serving.
3. Cut the last mango and dragon fruit into small cubes and serve on the side to garnish the soup. When ready to serve, pour into cold serving bowls and garnish with mango, dragon fruit segments and lime zest. You can also use shredded coconut, edible flowers and other tropical fruit.