Just kind of fooling around one day with some underripe mango and pineapple, I came up with this recipe, one of my all-time favorites. It uses a principle common in tropical regions, treating underripe fruits as vegetables. Here I combine tomato juice with papaya and lime juice for a unique and crisp summer soup.
Yield: Serves 6
6 cups canned tomato juice
1 cup canned papaya juice (you may substitute pineapple)
2 medium green or underripe mangoes or papayas, diced small
½ medium pineapple, peeled, cored, and diced small
½ red bell pepper, diced small
½ green bell pepper, diced small
½ cup lime juice (about 4 limes)
4 dashes of Tabasco sauce
½ cup chopped cilantro
Salt and freshly cracked black pepper to taste
Combine the tomato and papaya juice in a large bowl. Add the remaining ingredients, stir a few times, cover, and allow to stand in the refrigerator for at least 2 hours—4 to 6 is best—before serving.