Sunday, June 20, 2010

Chilled Mango Persimmon Soup with Cilantro Oil

This is inspired by a cold soup I had the other night while dining out. I love tropical fruits and summer is such a great time to enjoy fresh fruit as a meal. What a bonus to not even have to turn the oven on. To me, this is a near perfect lunch!
Chilled Mango Persimmon Soup with Cilantro Oil

1 bunch cilantro
1 cup extra virgin olive oil

1 mango peeled and cut up
1 persimmon peeled and cut up
1 large jalapeno pepper cut up (veins and seeds removed)
Juice of one lime
Salt and pepper to taste

Prepare the cilantro oil the day before. Bring a pot of water to a boil. Once boiling add the bunch of cilantro to the water for 20 seconds. Drain and immediately rinse in cold water. Allow to dry thoroughly and then blend olive oil and cilantro in a food processor. Place in a jar in the refrigerator over night. When herb has settled strain mixture through a fine cheesecloth or coffee filter into a glass jar or bottle.

Place mango, persimmon, jalapeno, lime juice, salt and pepper into a food processor. Puree until smooth. Refrigerate mixture at least two hours before serving. Place in a bowl or cup, drizzle with cilantro oil and garnish with fresh cilantro if desired.

1 comment:

  1. this one looks great! raw soups in summer are amazing. i have NO chance of finding persimmon this time of year though :(