Orange-Papaya Soup

This delicious soup is served cold and is perfect for a summer afternoon.

1 12-oz can chicken broth
1 package gelantin
1 egg white
1 Papaya
6oz orange juice
1 tsp ground cumin
1 tsp salt

Put the broth and gelatin into a pot and let stand for 5 minutes. Beat the egg white to a froth, and add to the pot. Simmer until gelatin dissolves, and then cool for 10 minutes.

Remove the seeds from the papaya and mash the insides. Puree the papaya, juice and soup. Season with the salt and cumin, and refridgerate for a few hours. Sprinkle ground almonds and coconut shreds on top, serve.

Caribbean Food Recipes

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