Caribbean Papaya-Orange Soup
Submitted by wildchild
Chilled Caribbean papaya-orange soup blends ripe papaya, fresh OJ, and a hint of cumin into a silky, refreshing starter. Topped with crunchy almonds and coconut for a tropical twist.
YIELD
4 servingsPREP
30 minCOOK
10 minREADY
This chilled fruit soup brings the tropics right to your table.
Ripe papaya gets pureed with fresh orange juice and a whisper of cumin, then chilled until it’s silky smooth and ice-cold.
It’s the kind of starter that makes people lean in and ask, “Wait, what IS this?"
The trick is letting it sit overnight so the flavors meld into something truly special.
Top each bowl with chopped almonds and grated coconut for crunch that plays against all that creamy sweetness.
Chef Tips
- Use a papaya that’s soft and fragrant for the best flavor. If it doesn’t smell like anything at the store, it won’t taste like much in the bowl.
- Chill the soup overnight rather than just a few hours. The cumin and citrus need time to get to know each other.
- Serve in chilled bowls for maximum refreshment on a hot day.
Ingredients
Directions
Pour cold broth into a pot, sprinkle gelatin over top, and set aside to soften for a few minutes.
Beat the egg white until frothy.
Add egg white to soup mixture and bring to simmer, whisking constantly until gelatin is fully dissolved and soup is frothy.
Allow to cool down for about 10 minutes.
Meanwhile seed and mash the papaya.
Then put into a food processor, adding the soup mixture and the orange juice and process to a puree.
Season to taste.
Refrigate few hours or better overnight.
Adjust seasonigs before serving.
Garnish with almonds and coconut.
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