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Chilled Mango Curry Soup


6 Ripe mangoes; peeled and diced
2 ts Peeled; chopped fresh ginger
2 Cloves garlic; chopped
1/2 Red onion; diced
1 c Chicken or Vegetable stock
2 tb Rice vinegar
1 tb Curry powder; toasted
2 tb Sweet hot chili sauce; plus additional as needed
Soy sauce
3 Green onions; minced


Put the mangoes, ginger, garlic, and onion in a blender and puree (or puree with a hand-held blender). Add the stock, vinegar, curry, and chili sauce and blend just to combine. Season to taste with soy sauce and pour into a medium bowl. Cover with plastic wrap and refrigerate until cold, 1 to 2 hours, or overnight.

Ladle the soup into chilled soup bowls and garnish with some of the scallions, sour cream, and chili sauce. Serve cold.

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