Aromatic Tomato And Mango Soup Recipes

CREAM OF MANGO SOUP

Steps:

• Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.

MANGO AND TOMATO SALSA

Steps:

• Combine onion, mangoes, tomatoes, jalapeno, lemon juice, lime juice, salt, and pepper in a small bowl; toss to coat evenly, and let stand at least 2 to 3 hours. Stir in cilantro just before serving.

AROMATIC TOMATO-CARROT SOUP

Steps:

• In a large saucepan, heat butter and oil over low heat.
• Add green onions and garlic and sauté, stirring occasionally, until softened, about 5 minutes.
• Add tomatoes together with their juice and the cooked chopped carrots, and cook for 10 minutes, stirring occasionally, until lightly thickened.
• Stir in chicken stock, carrot juice, salt, cumin, culinary lavender (or ginger), and pepper.
• Simmer, uncovered, for 5 minutes.
• Stir in the evaporated milk and simmer until just heated through about 1 minute longer.
• Do not let it boil.
• Sprinkle with chopped fresh basil, serve, and enjoy!
• If you can find culinary lavender to use in the recipe, it's well worth it!
• A search on the internet should yield many hits on where you can add this wonderful item to your spice and herb collection.

MANGO AND BABY TOMATO SALAD

Steps:

• Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl.
• Add the mint, onion, tomatoes, mango, and cilantro and toss well.
• Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.

HEIRLOOM TOMATO SOUP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
• Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
• Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.
• Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.
• Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
• Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.