- 2 large ripe mangos
- 4 medium yellow tomatoes
- 2 cloves garlic
- 2 small shallots
- 1 cucumber, seeded
- 1 celery stalk
- 1/4 cup lemon juice
- 1/4 cup olive oil, plus additional for garnish
- Salt and freshly ground black pepper, to taste
In a blender, combine all of the ingredients except the oil, the salt and pepper, and the garnishes, and process until smooth. Then, add the olive oil slowly so it blends into the soup. Season to taste with salt and pepper.
The thickness of the soup will be based on how ripe the mangos are. As there is no liquid in the recipe other than the vegetables, the riper the mangoes, the better.
Refrigerate for at least 4 hours. Four hours before serving, chill small glass bowls or martini glasses. You can store the soup in the refrigerator up to 2 days, if the soup is too thick after storage you may can put in some vegetable stock to thin it out.
When ready to serve, pour the soup into the bowls and garnish each one with some diced cucumber, a few drops of hot sauce and olive oil. Serve immediately and Enjoy!