I had all the usual soups in mind when I heard the challenge to make a soup with orange in it for Thanksgiving. You know, sweet potato, butternut squash, tomato... Then as I was looking for inspiration in my cookbooks, I stumbled on a recipe for gazpacho. Hmmmmm, with Oranges? Nah, those spices aren't right. How about an ORANGE Gazpacho? Ohhh, with mandarin oranges, and pineapple, and........ Well, Here it is!! Hubby tested and approved.
1This soup blends flavors better when made ahead and refrigerated a few hours to overnight. And is best when only slightly chilled, not refrigerator cold.
2Measure one cup of the orange juice into a small microwaveable bowl. Add Cornstarch, vinegar, pepper sauce, cumin and salt. Stir to mix cornstarch and microwave on high for one and a half minutes, stirring every 30 seconds until thickened. (Microwaves vary, so it may take only one minute or as much as two, depending on the power of your microwave) Remove from microwave, stir in butter and set aside to cool slightly.
3Place the remaining Orange juice in a mixing bowl (*or refrigerator storage container) add chopped veggies and drained fruits (if the fruit chunks are large, cut into smaller tidbits and leave some of the mandarin oranges whole). Stir to mix.
4Stir in the thickened orange juice. Taste and add sugar (or other sweetener) to taste. Refrigerate until serving.
5If you want to serve it immediately, stir in the sour cream until it is thoroughly mixed. Ladle into small serving bowls or cups and garnish rim with a Small tomato, piece of Green or red pepper and/or sprig of Mint/cilantro.
6If making ahead, take out of refrigerator about 20 minutes before serving, wait until just before serving to add the sour cream and proceed as with above presentation instructions.