Tomato-Soup with Mango

For 3 cylindrical WECK®-jars à 11.5 fl.oz (340 ml).

For the soup:

1 Mango (400 g)
50 g Onions
1 stalk Citronella
1/2 Chilli shell
1 tablespoon Vegetable oil
1 teaspoon Fresh grated ginger
750 g Peeled and sieved tomatoes
11.8 fl.oz (300 ml) Juice (Apple-Mango)
  Salt and pepper
2 Sheets of kaffir lime
3.4 fl.oz (100 ml) Coconut milk

 

Furthermore:

80 g Cubes of Mango pod
20 g Coconut chips
  Mint for decorating

 

Cooking:

Peel the mango and cut it into rough cubes. Then peel the onions and cut it into small cubes. Peel off the skin of the undermost 10 cm of the citronella and finely chop the citronella. Wash the chilli shell, halve it, remove the core and also finely chop it.

Heat the oil in a pot and gently roast the onions, chilli and ginger. Add the sieved tomatoes and the juice, salt and pepper and bring it to a boil.

After that, reduce the heat and add the kaffir lime sheets and the mango cubes. Let the soup simmer for about 20 minutes on a low heat.

Now remove the lime sheets and stir in the coconut milk. Then mash everything with a blender until the soup is creamy, maybe season to taste with salt und pepper. 

Fill the soup in the prepared jars and close them with rubber ring, glas lid and two clamps. Preserve the soup at 194 °F (90 °C) for about 30 minutes.

Before serving, slowly heat the soup up, season again and add more salt or pepper if necessary, then serve it on plates and decorate it with some mango cubes, coconut chips and mint.  

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