Chilled Mango Basil Soup with Blueberry Bruschetta

Recipe by – Chef Gaurav Bansal, Executive Sous Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway

Prep Time: 15 min

Serves: 2 to 3

Ingredients

· 3 large Alphonso chopped mangoes

· 1 tbsp. Chopped basil

· 1 tsp salt

· 1/2 cup Fresh Cream

· 1 whole apple peeled chopped green apple

· 1 tbsp. Olive oil

· 1 drop tabasco

· For Blueberry Bruschetta:

· 2 slices French baguette

· 1 tbsp Fresh Blueberry Puree

Instructions

· Peel the mangoes and remove fruit from pits. Place fruit in a food processor and blend into puree. Keep some chopped mangoes aside for garnish.

· In the processor, puree the Apple as well. Pass both the puree through a fine sieve. Keep some chopped apples aside.

· In a mixing bowl, combine both the purees along with basil, cream and tabasco. Add some oil and season. Whisk well.

· Pour the soup into soup cup, adjust the consistency if required, garnish with some basil leaves, chopped apple and rich Alphonso mangoes and top off with some cream.

· For Bruschetta slightly toast the Baguette slices and spread the fresh blueberry puree on it.

*Notes- serve the dish as chilled as possible for enhanced taste.

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