Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts, sent us this recipe, which was published in an early issue of Chile Pepper magazine. The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops. From the article Mango Madness!
Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.