Tomato Mango Soup

Ingredients for 4 servings:

• 2 mangoes
• 2 shallots, chopped
• 2 stalks of lemongrass
• 2 cans of tomatoes, peeled
• 1 chili pepper(s)
• 6 pieces kaffir lime leaves
• 600 ml juice (mango-apple juice)
• 1 tbsp ginger, fresh, chopped
• 1 garlic clove(s)
• some salt and pepper
• some oil
• 1 cup crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

deliciously fruity and quick to prepare

Peel the mangoes, remove the stone and roughly dice. Peel and finely dice the onions. Remove the outer skin from the bottom 10 cm of the lemongrass stalks and finely chop. Wash, split, deseed and finely chop the chili peppers, and set aside 10 seeds. Heat oil in a pan. Lightly fry the onion, lemongrass, chili (without seeds), and ginger. Add both cans of tomatoes and the mango-apple juice, season with salt and pepper, and bring to a boil. Then reduce the heat, add the kaffir lime leaves, the 10 chili seeds (if desired), and about 3/4 of the mango cubes. Season with a crushed garlic clove, if desired. Let the soup simmer uncovered for about 20 minutes. Then remove the lime leaves, blend the soup thoroughly, and season again with salt and pepper if desired. To serve, divide the soup between deep bowls, sprinkle with the remaining mango cubes and garnish each with a dollop of crème fraîche.