Red Bell Pepper Soup with Mango and Meyer Lemon

Red Bell Pepper Soup
with Mango Puree
& Meyer Lemon

"RAW"
Charlie Trotter and Roxanne Klein
(serves 4)







Soup
8 Cups Red Bell Peppers
1 Tb Horseradish Juice
1 Tb Maple Syrup
Celtic Salt + Freshly Ground Pepper

Mango Puree
1 Mango, peeled, pitted + chopped
2 Tb Extra Virgin Olive Oil
¼ tsp Agar-Agar
1 tsp Celtic Salt

Garnish
12 Meyer Lemon Segments
4 tsp Micro Fennel Fronds
Freshly Ground Pepper

Directions
Juice bell peppers & discard pulp. Combine 4 cups of bell pepper juice with horseradish juice in a bowl + stir to mix. Add salt + pepper to taste. Add maple syrup to sweeten if necessary.

Puree mango, extra virgin olive oil, agar-agar + Celtic salt until smooth. Cover & chill for 1 hour or until slightly firm.

Ladle soup into each bowl. Place small dollops of mango puree & lemon segments into bowl. Sprinkle with fennel fronds + top with pepper.