Mango and Roasted Bell Pepper Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is so refreshing served cold on a hot summer day! Ingredients:
3 yellow bell peppers (or orange, or red) |
3 garlic cloves |
1 yellow mango |
1/3 cup coconut cream |
1 cup milk |
150 g silky tofu |
1/4 teaspoon fresh ginger (can use dried, adjust to taste) |
1 lime, zest only |
Directions:
1. Preheat oven to 425°F.
2. 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.
3. In blender, cream tofu, ginger, lime zest, milk, coconut cream, peeled and cored mango, along with the roasted garlic and peppers. Voilà!
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