Chilled carrot soup with pickled mango and coconut milk forth. (Serves 6).

ingreadients

For the pickled mango

1 mango, pelled and julienned

1/4 serrano chili pepper, seeded and minced

2 Scallions, white part only, thinly sliced on thin bias

4 sprigs cilantro leaves, julienned

4 stems cilantro, minced

1 tablespoon rice wine vinegar

1 teaspoon granulated sugar

Salt and pepper to taste

For the carrot soup:

1 1/2  cups fresh carrot juice

1-inch piece lemon grass, trimmed and chopped

 1/2-inch piece ginger, peeled and chopped

1 serrano chili pepper,

Juice of 1 time

Salt and pepper to taste

For the coconut milk froth:

1/4 cup fresh carrot juice

3 tablespoons coconut milk

Salt and pepper to taste

For the garnish:

Crushed Szechuan peppercorns

directions

For the pickled mango, in a small bowl, combine all of the ingredients and set aside for one hour.

For the carrot soup, in a commercial blender, combine the carrot juice, lemon grass, ginger, chili pepper, and lime juice and puree until the spice from the chili pepper is noticeable, about one minute. Strain through a fine mesh sieve, season, and reserve keeping cold.

To serve, spoon some carrot soup into a soup plate and place a mound of pickled mango in the center. Spoon some coconut milk froth around the dish and sprinkle Szechuan peppercorns.

Riesling, Trocken, "Maximus"

Von Othegraven

Mosel-Saar-Ruwer, Germany 1999