Mango and Roasted Bell Pepper Soup

This is so refreshing served cold on a hot summer day!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  yellow bell peppers (or orange, or red)
• 3  garlic cloves
• 1  yellow mango
• 1⁄3 cup coconut cream
• 1  cup milk
• 150  g  silky tofu
• 1⁄4 teaspoon fresh ginger (can use dried, adjust to taste)
• 1  lime, zest only

Directions

1. Preheat oven to 425°F.
2. Wash and remove seeds of peppers; cut into small strips. Peel garlic and cut in half. Place in a single layer on a cookie sheet. Bake 25 minutes.
3. In blender, cream tofu, ginger, lime zest, milk, coconut cream, peeled and cored mango, along with the roasted garlic and peppers. Voilà!