Chilled Roasted Pepper-Mango Soup
You can never have too many soup recipes, so give Chilled Roasted Pepper-Mango Soup a try. Watching your figure? This gluten free recipe has 98 calories, 1g of protein, and 3g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up salt, cream, lime juice, and a few other things to make it today.
Instructions
Place bell peppers on an aluminum foil-lined baking sheet. Broil 5 inches from heat 15 minutes or until blistered.
Place bell peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, discarding skins.
Process peppers and mango in a blender or food processor until smooth.
Add mango nectar and next 6 ingredients; process until smooth*. Cover and chill mixture 2 hours. Top with sour cream, and garnish with fresh mint, if desired.
*Note: If desired, press mango mixture through a wire-mesh strainer, using back of a spoon to squeeze out liquid. Discard pulp and solids. Straining and discarding solids yields less volume but makes a very smooth soup.