Chilled Mango Caramelized Onion Soup with Shrimp

Yield: 1 qt., 4 to 6 servings.

3 cups sliced onion (12 oz.)

2 Tbsp. olive oil

1½ cups mango pulp

1½ cups chicken broth

½ cup coconut milk

1 Tbsp. chopped fresh dill weed

½ tsp. pepper

as needed, sour cream

as needed, fresh dill weed

2 oz. small cooked shelled shrimp

Saute onions gently in oil until tender and sweet, about 15 minutes. Set aside ⅓ cup onion for topping. Turn remaining onion into electric blender along with mango, broth, coconut milk, chopped fresh dill and pepper. Process until pureed. Chill. Serve in stemmed glasses or wide-rimmed bowls with a dollop of sour cream in center of each. Curl reserved onion over the sour cream and garnish each with fresh dill and small kabob of shrimp.