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I often walk around everywhere I go (whether in Paris or in the rest of the world) and inspiration is never wrong to take. I stumbled upon the Juicerie in Paris (their website HERE) and discovered this amazing cold and raw zucchini, mango and curry soup. At the first spoonful, one wonders what it is. But when you come back to it, you get used to it and you find it really original and fresh, then frankly delicious. I wouldn’t be surprised if some of you don’t buy into the consistency. For the recipe, I simply asked what they put in it. And they were very nice and explained everything to me. I told them I had a cooking blog. It was no problem for them to share the recipe so I’m happy to quote them! http://www.juicerie.fr/ I just put in very precise proportions by doing the recipe by instinct and putting in orange juice instead of the more difficult to find mango puree!
- 300g of green or white zucchini flesh
- 225g yellow zucchini flesh
- 250g of ripe mango flesh
- 225g of water
- 160g of orange juice
- 2 teaspoons of Madras curry powder
- 10g of salt
- coriander if you like
Here are all the ingredients of the market. I couldn’t resist these beautiful little white zucchini (actually very light green).
Again I did everything by instinct, so you can change the proportions, but with the ones I give you, you will have the same soup as I did and I really liked it. Put the zucchini in the blender.
Cut into small pieces. Pour in the water, orange juice and curry powder.
Finally, add the mangoes and salt.
Blend again until desired consistency is reached.
Pour into a carafe or container. You can film on contact (which is not the case on the picture), because the soup will oxidize otherwise a little on the surface…
Let it sit for at least 3 hours in a cool place!
