Tomato Mango Soup
|Saturated Fat Acids||0 g|
|Sugar added||0 g|
|Saturated fatty acids/g||0|
|Bread exchange unit||0|
Recipe author: EAT SMARTER
Carve the tomatoes and blanch in boiling water. Rinse in cold water, peel, quarter and remove the seeds. Peel and dice the shallot. Peel and grate the ginger.
Heat the oil in a pot. Saute the shallot and ginger. Mix in the spices. Add the tomatoes and broth. Cover and simmer for about 10 minutes.
Peel the mango, remove the pit and cut into columns. Cut half of the mango into small cubes and add to the soup. Puree the soup. Pour in a little broth, if necessary. Peel the lime, zest and squeeze the juice. Season the soup with lime zest, lime juice, salt, pepper and sugar.
Cut the remaining mango slices into bite size pieces. Cut the prosciutto into strips. Add the mango pieces and prosciutto to the soup and serve immediately.