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Mango Cucumber Soup

Mango Cucumber Soup

Cost $8, save $7

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $8

INGREDIENTS

  • Fruits and Vegetables

    • 🥭 2 ripe mangoes
    • 🥒 1 English cucumber
    • 🧅 2 tablespoons chopped onion
    • 1 jalapeño pepper, finely diced
    • 🍋 Lime, juiced
    • 🌿 1/4 cup fresh chopped cilantro

  • Liquids and Dairy

    • 💧 1/2 cup water
    • 🥛 2 containers plain, non-fat Greek yogurt

STEPS

1

Cut all but one half of the mango into chunks, removing peel and pit; chill the remaining mango half for garnish.

2

Slice off 1/4 of the cucumber and chill for garnish. Coarsely chop the remaining cucumber.

3

Place chopped mango, cucumber, onion, and pepper (optional) in a blender or food processor with lime juice and water. Purée until smooth.

4

Blend in yogurt. Chill until ready to serve.

5

Prepare garnish: Dice the chilled mango half and remaining cucumber. Mix with cilantro. Serve the soup topped with the garnish.

NUTRIENTS

Per 1 serving

🔥

170

Calories

  • 11
    Protein
  • 33
    Carbs
  • 1
    Fats

💡 For additional flavor, add a pinch of salt and a drizzle of olive oil before serving.Chill the soup thoroughly for the best summer refreshment.If spicy food is not preferred, omit the jalapeño pepper.