Chilled Mango Soup with Crab

Introduction

History

This recipe is a modern twist on traditional chilled fruit soups that are popular in many cuisines around the world. The addition of crabmeat adds a savory element that takes this dish to the next level.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use ripe mangoes for the best flavor.

- Chill the soup for at least 2 hours before serving to allow the flavors to meld together.

- Garnish with fresh herbs like cilantro or tarragon for a pop of color and flavor.

Serving Suggestions

Serve the Chilled Mango Soup with Crab as a light appetizer or as a refreshing first course for a summer dinner party.

Cooking Techniques

Use a food processor to blend the mango and coconut milk until smooth.

- Chill the soup in the fridge for at least 2 hours before serving.

Ingredient Substitutions

Use canned mango if fresh mangoes are not available.

- Substitute light coconut milk for a lower-fat option.

Make Ahead Tips

This soup can be made up to 24 hours in advance and stored in the fridge until ready to serve.

Presentation Ideas

Garnish the soup with a drizzle of coconut milk, a sprinkle of curry powder, and a sprig of fresh tarragon for an elegant presentation.

Pairing Recommendations

Serve this soup with a crisp white wine like Sauvignon Blanc or a light lager beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 19g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

Vitamin C: 45% of the recommended daily intake per serving

Vitamin A: 20% of the recommended daily intake per serving

Alergens

Contains shellfish (crab)

Summary

This dish is a good source of vitamin C and vitamin A, and is relatively high in fat due to the coconut milk and crabmeat.

Summary

Chilled Mango Soup with Crab is a unique and delicious dish that is perfect for a summer meal. The combination of sweet mangoes, creamy coconut milk, and savory crabmeat creates a refreshing and flavorful soup that is sure to impress your guests.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a warm summer day, and I was browsing through a vintage cookbook that I had picked up at a yard sale. As I flipped through the pages, a vibrant photo caught my eye - a bowl of chilled mango soup with delicate pieces of crab scattered on top.

I had never tasted anything like it before, but something about the combination of sweet mango and savory crab intrigued me. I knew that I had to try making it myself.

I traced the origins of the recipe back to a small coastal town in the south of France. It was said to be a traditional dish enjoyed by fishermen and their families after a long day out at sea. The sweetness of the mango was said to represent the bountiful harvest of the land, while the crab symbolized the treasures of the sea.

I set out to gather the ingredients for the soup, starting with the ripest mangoes I could find at the local market. I carefully peeled and diced them, taking care to save the juices that dripped from the fruit.

Next, I prepared the crab. I had never cooked crab before, but I was determined to do it justice. I purchased a live crab from the fish market and watched as the fishmonger expertly cracked it open for me. I carefully picked out the meat, making sure to remove any stray shells or cartilage.

With the mangoes and crab ready, I moved on to the rest of the ingredients. I finely chopped onions, garlic, and fresh herbs to add depth and flavor to the soup. I heated olive oil in a large pot and sautéed the aromatics until they were fragrant and tender.

I added the diced mangoes to the pot, along with a splash of white wine and a hint of spice from red pepper flakes. I let the mixture simmer gently, allowing the flavors to meld and develop.

Once the mangoes had softened and the liquid had reduced slightly, I carefully transferred the mixture to a blender. I pureed it until smooth, then passed it through a fine mesh sieve to remove any lumps or fibers.

I poured the silky mango soup into a large bowl and placed it in the refrigerator to chill. As it cooled, I turned my attention to the crab. I tossed the delicate pieces in a light dressing of lemon juice, olive oil, and a pinch of salt.

When the soup was cold and the crab was marinated, I ladled the soup into individual bowls and topped each one with a generous serving of crab meat. I garnished the bowls with fresh herbs and a drizzle of olive oil, then carried them out to the garden to enjoy in the sunshine.

As I took my first spoonful of chilled mango soup with crab, I was transported to the sun-drenched shores of the Mediterranean. The sweetness of the mango was perfectly balanced by the briny freshness of the crab, creating a harmonious blend of flavors and textures.

From that moment on, chilled mango soup with crab became a favorite in my repertoire of recipes. I shared it with friends and family, who were equally enchanted by its unique combination of ingredients. It was a dish that brought a taste of the sea and the sunshine to our table, a reminder of the simple pleasures that can be found in a bowl of soup.

And so, the recipe for chilled mango soup with crab became a cherished part of my culinary heritage, a testament to the power of food to transport us to faraway places and bring us together in shared moments of joy and deliciousness.

Categories

| Coconut Milk Recipes | Crab Recipes | Curry Recipes | Healthy Recipes For Diabetic Friends | Lime Juice Recipes | Mango Recipes | Soup Recipes |

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