Lazy Caribbean Soup

[Guest guest]

The Ultimate Vegetarian Cookbook, this week's cookbook of the week, is

large and full of photographs, making it more of a coffee table type

book. It is published by DK who has an entire line of similarly well

photographed books on a wide variety of topics. As with most of the DK

books it is British in origin. The author Paul Gayler, is a chef in England.

 

Many of the recipes are fancy and involved, but there are many plain ones

too. However, almost all these recipes are really full of calories and use

tons of fat. There are many single recipes which have more than 600

calories per serving with 30, 40, 50 or more grams of fat!

 

Since I have to eat fat free, thus removing all the fat from recipes, using

the recipes from this book can be quite a challenge. I don't own the book,

but borrowed it from my local library. I tried to find some lower fat

recipes to share this week.

 

Kathleen

 

* Exported from MasterCook *

 

Lazy Caribbean Soup

 

Recipe By : Ultimate Vegetarian Cookbook by Paul Gayler, page 58

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 passion fruit -- halved

1 ripe mango -- diced

1 inch piece fresh ginger -- grated

2 tablespoons maple syrup

(or corn syrup)

1 1/4 cups fresh orange juice

1/2 teaspoon cracked black pepper

**FOR THE SALSA***

1/2 mango

cut into 1/4 " dice

1 small galia melon wedge

cut into 1/4 " dice

1/4 avocado

cut into 1/4 " dice

1 tomato -- peeled

seeded and chopped

1 small red onion -- finely chopped

2 red chilies -- seeded

and thinly sliced

2 tablespoons chopped fresh cilantro

pinch cayenne

2 limes -- zest of

 

1. Scoop out the seeds from the passion fruit into a bowl. Add the mango

and ginger, cover, and let marinate for 1 hour at room temperature.

 

2. Meanwhile, for the salsa, blend together all the ingredients in a

bowl; set aside.

 

3. Place the passion fruit, mango, and ginger in a blender or food

processor and add the maple syrup and orange juice. Blend to a fine puree,

then strain through a fine strainer or sieve into a bowl. Cover and chill

for 2 hours in the refrigerator.

 

4. To serve, add the salsa to the blended soup, sprinkle with a little

cracked black pepper, and serve in individual, well-chilled bowls.

 

Preparation time: 20 minutes plus 1 hour marinating time, plus 2 hours

chilling time.

 

Nutritional notes: calories 144, protein 2g; carbohydrates 30g; total fat

2g, of which saturated fat 0.5g; fiber 3 g; sodium 29mg.

 

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