Serves 4
123 cal · 60 min
Mango Cucumber Soup
Recipe GLPRc08e9586d844a8
A refreshing chilled soup combining puréed ripe mango and cucumber with creamy Greek yogurt, brightened by lime juice and fresh cilantro. Topped with a vibrant garnish of diced mango, cucumber, and herbs.
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Ingredients
2 ripe mangoes, divided
1 English cucumber, divided
2 tablespoons chopped onion
1 jalapeño pepper, finely diced (optional)
1 lime, juiced
1/2 cup water
12 ounces plain non-fat Greek yogurt
1/4 cup fresh chopped cilantro
Directions
Peel and pit one and a half mangoes, then cut the flesh into chunks. Set aside the remaining half mango unpeeled and whole in the refrigerator for garnish.
Slice off one quarter of the English cucumber lengthwise and refrigerate for the garnish. Coarsely chop the remaining three quarters of the cucumber.
Add the mango chunks, chopped cucumber, onion, and jalapeño pepper (if using) to a blender or food processor. Pour in the lime juice and water.
Blend the mixture until completely smooth and uniform in texture.
Add the Greek yogurt to the blended mixture and blend again until fully incorporated and creamy.
Transfer the soup to a bowl or pitcher, cover, and refrigerate until ready to serve.
About 15 to 30 minutes before serving, peel and pit the reserved mango half, then dice the flesh into small cubes.
Dice the reserved cucumber quarter into small cubes.
In a small bowl, gently mix the diced mango, diced cucumber, and fresh cilantro together.
Ladle the chilled soup into serving bowls and top each with a generous spoonful of the mango-cucumber-cilantro garnish. Serve immediately.
