Recipe: Chilled tomato and green papaya soup with cucumber-coriander salsa

Try our delicious chilled summer soup from the kitchens of Constance Le Prince Maurice. Similar to gazpacho, this soup includes tropical papaya and hot red chilli.

Mauritian chilled tomato and green papaya soup

Mauritian chilled tomato and green papaya soup

Serves 4 
Preparation time: 45 minutes
Cooking time: 30  minutes

Ingredients

  • 1 kg small, ripe tomatoes
  • 1 red bell pepper
  • 1/2 green papaya
  • 1 small fresh red chilli
  • 1 white onion
  • 1 clove garlic
  • 2 tbsp olive oil
  • 50 cl tomato juice
  • salt and pepper

For the salsa

  • 1/2 cucumber
  • 2 sprigs coriander
  • 2 tbsp olive oil
  • 1/2 level tsp cumin seeds
  • juice of 1 lemon
  • salt and pepper

To serve

  • olive oil
  • 4 coriander leaves

1. Peel and chop the garlic and onion. Dip the tomatoes into boiling water for a few seconds, then cool them immediately in iced water before peeling them. Halve the tomatoes and remove their seeds.
2. Peel and seed the green papaya. Seed the red bell pepper. Finely dice both.
3. Fry the chopped onion and the halved red chilli in a little olive oil without colouring. Add the chopped garlic, diced bell pepper and papaya, and cook for 10 minutes. Add the tomatoes and tomato juice, season with salt and pepper. Cook at a slow boil for 20 minutes.
4. Cool this mixture in a deep freezer, then blend it and strain it through a fine sieve into a bowl. Correct seasoning and keep refrigerated.
5. Make the salsa: peel and finely dice the cucumber. Chop the coriander. Mix cucumber, coriander, olive oil, cumin seeds and lemon juice; season with salt and pepper.
6. Drop a little salsa in the middle of each soup bowl; pour the chilled soup around it. Add a thin streak of olive oil onto the soup and a coriander leaf on the salsa.

You can also purchase the Constance Prince Maurice recipe book from our online store.