Chilled Mango Soup with Crema and Pepitas

Directions

1. Using kitchen shears remove stem from chile and discard. Cut chile into small ½-inch squares and place in a bowl. Cover chile with hot water and let rehydrate for 15 minutes, stirring occasionally. Drain and discard the water (but not the seeds). Place soaked chile pieces (and seeds) in the bowl of a food processor.
2. Add the next five ingredients (through cilantro stems) to the food processor.
3. Toast cumin seeds in a dry pan over medium heat until fragrant, shaking pan to prevent burning. Crush seeds in a mortar and pestle. Add to soup mixture along with kosher salt.
4. With the machine running, add olive oil and water in a stream through chute. Continue processing, stopping occasionally to scrape down sides with a spatula, until mixture is smooth and mango pieces are no longer visible.
5. Transfer soup to a bowl or quart glass measure and cover with plastic wrap. Refrigerate for at least two hours and up to a day to allow flavors to meld. Before serving, stir and taste for salt, adding more if necessary.
6. When serving, portion soup into small bowls, stir in crema (start with a teaspoon), and top with toasted pepitas. Enjoy.