This soup is best made in Summer to early Fall when yellow and orange tomatoes are available. This is based on a recipe found in the Moosewood Cookbook.
3 yellow or orange tomatoes
1 cup water
½ fresh chile, finely minced, seeds and membrane removed
½ cup juiced lime, with pulp
½ teaspoon turmeric
¼ teaspoon celtic sea salt
2 cup fresh orange juice
1 ripe mango, diced
¼ ripe cantaloupe, diced
1 yellow bell pepper, diced
1 cucumber, peeled, seeded and diced
2 tablespoon extra-virgin olive oil
½ cup scallions, finely chopped
1 tablespoon cilantro, minced, fresh (optional)
salt and pepper to taste
- Peel and chop one of the tomatoes. In a blender, puree the tomato, water, chile, lime juice, tumeric, salt, orange juice, 3/4 cups of the diced mango, and 3/4 cups of the diced cantaloupe for about 30 seconds, or until smooth but not frothy. Pour the mix into a nonreactive soup pot or soup tureen.
- Dice the remaining tomatoes and stir them into the soup with the rest of the mango and cantaloupe. Add the bell peppers, cucumbers, olive oil, scallions, and cilantro. Season with salt and black pepper to taste.
- Cover and chill for at least 30 minutes before serving. Serve with cilantro, scallion and/or lime wedge garnish.