Spicy Tropical Fruit and Barbecued

Name: Spicy Tropical Fruit and Barbecued
Ingredients: 1 Bermuda onion, finely chopped; 2 mangoes; 3 kiwifruits, peeled; 1 Hawaiian papaya, peeled, halved, and seeded; 1 small pineapple; 1 cup tightly packed cilantro leaves, finely chopped, 3 tablespoons salt and pepper; 4 jalapeno chilies, seeded and finely chopped, plus more to pass at the table; 3 poblano chilies or 2 red bell peppers; 3 poblano chilies or 2 red bell peppers; 4 whole chicken breasts, split in half; ½ cup water; 1 cup tightly packed cilantro leaves, finely chopped, 3 tablespoons salt and pepper; 1 cup tightly packed cilantro leaves, finely chopped, 3 tablespoons salt and pepper; 1 teaspoon chopped fresh marjoram or thyme; 1 teaspoon chopped fresh marjoram or thyme; 1 tablespoon white wine vinegar; ¼ cup extra virgin olive oil

Chicken Soup

Preparation info

Makes
8
Main-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This soup started out as a salad when I was experimenting one especially torrid summer with tossing still-warm barbecued meats into a freshly made fruit salad. This salsalike soup version is hot and spicy, and everyone I’ve ever served it to has loved it. It looks best served in wide bowls so everyone can see the colors of the tropical fruits. I usually serve it as a main course on the hottest summer evenings.

The fruits can all be chopped and combined in advance, but the soup is be

Ingredients

Main course
Soup
Gluten-free
Summer

Ingredients

Method