Make it. Eat it. Love it.
I think the first thing that got me so into cooking was making soups. It was among the first things I learned to cook, besides my moms mac and cheese. Every holiday for as long as I can remember my mom would make huge pots of soup, each time trying a new one. I actually remember the first one she had me help make. It was a creamy broccoli cheese soup. I stood in the kitchen with her as we added all these wonderful ingredients to her ultra large soup pot. She would let me stir it and hand me items to add to it. I thought we were so elegant placing the soup in big bread bowls made from fresh pumpernickel bread. When we served the soup at dinner my mom made sure to let everyone know I helped in making it. Watching everyone enjoy the food I helped cook for them made me happy and my love for cooking was born. It was so great being able to make people feel good through something I made. Ever since then soup has been one of my favorite things to make. Call it nostalgia or just a love for soup but to me there is nothing better then a wonderful bowl to warm the soul. Soups truly are comfort in a bowl.
Winters in NY consisted of many soup for dinner nights to help ease the blistering cold wind and inches of snow outside. And, I was happy to oblige by making pots and pots of it. Here in Israel we don’t have to brave the cold winter nights, gusting winds or inches of snow. I am not complaining about that at all but an average 95F eight months out of the year doesn’t really scream soup. Or does it?
The warm weather and a more sophisticated pallet from when I was young has lead me to try new things, such as a chilled soup, which I never was a fan. I mean soup is supposed to be hot, right? Lending from the flavors of my raved about coconut cupcakes with mango buttercream, this soup is chilled and refreshing, light and filling. Made from fresh mangos, coconut liquid, ginger and chili, it could very well be the answer to summer soup. It comes together in less then 10 minutes and because it’s chilled you can make it well in advance. It is a perfect appetizer and can hold it’s own as a vegetarian main course with a small salad on the side. It can also hold it’s own as a not so vegetarian course if you were to say top it with seared scallops (which I totally would have done if they sold them anywhere near Be’er Sheva!).
2 ripe mangos
2 garlic cloves, minced
1 1/2 teaspoons fresh grated ginger
2 teaspoons curry powder
1 teaspoon chili powder
1 1/2 cups milk
1 can coconut liquid
salt and pepper to taste
Fresh cilantro for garnish
In a a food processor place mango, garlic, ginger, curry and chili powder. Process until combined.
Slowly add milk and process until smooth.
Transfer soup to a large bowl and mix in coconut liquid.
Season to taste with salt and pepper.
Cover and chill for 2 hours before serving.
Serve garnished with fresh cilantro.