Mango And Roasted Bell Pepper Soup Recipes

ROASTED RED BELL PEPPER SOUP

Steps:

• Preheat oven to broil.
• Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
• In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
• Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

MANGO GAZPACHO

Steps:

• Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

MANGO AND ROASTED BELL PEPPER SOUP

Steps:

• Preheat oven to 425°F.
• Wash and remove seeds of peppers; cut into small strips. Peel garlic and cut in half. Place in a single layer on a cookie sheet. Bake 25 minutes.
• In blender, cream tofu, ginger, lime zest, milk, coconut cream, peeled and cored mango, along with the roasted garlic and peppers. Voilà!

ROASTED TOMATO AND RED BELL PEPPER SOUP

Steps:

• Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
• Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)
• Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.

ROASTED BELL PEPPER SOUP

Steps:

• *NOTE: See my recipe #136402 for easy instructions on how to roast bell peppers.
• In a large pot heat up the olive oil on medium heat and saute the leeks until tender.
• Add the broth, sweet potatoes (or yams), and bell peppers. Cook mixture until the sweet potatoes are soft, approximately 15 minutes.
• Using an immersion blender, puree the soup to desired consistency. Stir in the oregano.
• Ladle soup into 4 soup bowls and garnish with the fresh dill!
• For Vegan omit the chicken broth.

MANGO AND ROASTED YELLOW PEPPER SALSA

Steps:

• Cut ends off orange, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Cut sections away from membranes, and reserve. Squeeze juice from membranes over sections in a bowl before discarding.
• Place the yellow pepper over the flame of a gas burner, and roast until lightly charred on all sides. Transfer to a bowl, and cover with plastic wrap until cool enough to handle. Use a paper towel to wipe off the charred skin. Remove the seeds and stem, and chop into 1/4-inch dice.
• Combine the mango, diced pepper, red onion, and cumin in a medium bowl. Drain orange juice into mango mixture. Chop orange sections; add to mango mixture. Season with salt and pepper; serve.