Summary

Ingredients

• 1 zucchini
• 1 cucumber (s) or courgette
• 2 onion (s), red
• 1 mango (s)
• 200 g shrimp
• 1 liter vegetable broth
• 200 ml sour cream
• salt and pepper
• curry powder
• some oil
• Dill, fresh or frozen

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Instructions

1. Wash the cucumber, quarter it and cut it into small pieces. Peel the zucchini too, but first. Finely dice the onions.
2. Fry the shrimp in a large saucepan with a little oil. As soon as these have acquired some color and toasted aromas, pour into a small bowl and set aside.
3. Fry the onions in the same saucepan and deglaze with the vegetable stock. Then add the zucchini and cucumber pieces to the saucepan. Since the mango is very juicy when loosening the peel and the core, I only loosen them now and also add them in small pieces. Simmer for at least half an hour with the lid closed.
4. Remove the saucepan from the stove and puree the contents with a magic wand or blender. How fine you puree everything depends on your preference. In between, add the sour cream and curry powder (about 1 - 2 teaspoons) and mix in. Season to taste with salt and pepper. Then add the shrimp.
5. To serve, sprinkle some dill on top and serve with toasted white bread or baguette.