Chilled Mango and Cucumber Soup |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 7 |
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Ingredients:
2 mangoes, peeled and pitted (2 pounds total) |
2 seedless cucumbers (usually plastic-wrapped; 1 1/2 pounds total) |
3 tablespoons finely chopped red onion |
3 tablespoons fresh lime juice, or to taste |
2 tablespoons chopped fresh cilantro |
Directions:
1. Finely chop 1 mango and 1 cucumber and set aside. Coarsely chop remaining mango and cucumber and purée with 1/4 cup water in a blender until almost smooth. Transfer to a bowl and stir in finely chopped mango and cucumber, onion, lime juice, and 2 cups cold water. Place bowl in a larger bowl of ice and cold water and stir until cool.
2. Just before serving, stir in cilantro and 1 1/4 teaspoons salt.
3. Cooks' note: ·Soup can also be chilled in the refrigerator until cold, but it will take about 2 hours.
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