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Red Bell Pepper Soup with Mango and Meyer Lemon

Serves four

Preparation

Soup
8 red bell peppers, seeded
1 tbs. horseradish juice
Celtic sea salt and freshly ground pepper
1 tsp. maple syrup, if needed

In a heavy-duty juicer, juice the bell peppers. Discard the pulp, and measure out 4 cups juice. Combine the bell pepper juice and horseradish juice in a bowl, and stir to mix. Season to taste with salt and pepper. Taste, and add the maple syrup if needed to sweeten.

Mango Purée
1 mango, peeled, pitted and chopped
2 tbs. extra-virgin olive oil
1/4 tsp. powdered agar-agar
1 tsp. Celtic sea salt

In a high-speed blender, combine all the ingredients, and process until smooth. Pour into a bowl, cover, and refrigerate for one hour, or until slightly firm.

Garnish
12 Meyer lemon segments, supremed
4 tsp. micro fennel fronds
Freshly ground pepper

Assembly

Ladle one-fourth of the soup into each bowl. Place 11 dollops of the Mango Purée and one-fourth the lemon segments around the soup. Sprinkle with the fennel fronds, and top with pepper.

Recipe excerpted from Raw by Charlie Trotter and Roxanne Klein (Ten Speed Press, 2007).