Cold Curried Mango Soup

A ripe mango should give slightly to the touch and have a splendid, full aroma. In general, mangoes are most affordable, available, and at their peak of flavor during the late summer months--the very best time of all to make this exotic, cooling first-course soup.

2 teaspoons olive oil
1 small onion, diced
2 teaspoons curry powder
1-1/2 cups water
3 large mangoes, peeled
1 tablespoon light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon allspice
1-1/4 cups plain nonfat yogurt
2 tablespoons fresh lime juice
2 tablespoons minced fresh basil

1 In a small nonstick skillet, heat the oil over medium heat. Add the onion and curry powder, and cook 1 minute. Add 1/4 cup of the water and simmer gently until the onion has softened, about 4 minutes.
2 Remove the flesh from 2 of the mangoes and transfer to a food processor or blender along with the onion mixture, brown sugar, ginger, allspice, and salt. Process to a smooth puree.
3 Add 1 cup of the yogurt, the lime juice, and the remaining 1-1/4 cups water and process to combine. Chill until serving time.
4 Before serving, cut the remaining mango into 1/2-inch cubes. Spoon the soup into 4 soup bowls, dollop with the remaining 1/4 cup yogurt, spoon the diced mango on top, and sprinkle the basil over the soup.

Makes 4 servings.
Per serving: 180 calories, 2.9g total fat (0.4g saturated), 2mg cholesterol, 3.7g dietary fiber, 39g carbohydrate, 4g protein, 339mg sodium.