Mango Cucumber Soup Recipe
Make Half Your Plate Fruits & Veggies
|Sweet, ripe mangos are the basis for this refreshing and quick chilled summer soup. It’s a no-stove recipe that’s perfect when outdoor temperatures rise.|
|Recipe Cost for 4 People: $6.43 ($1.61/serving)*|
|Preparation Time: 30 minutes, plus 2-3 hours to chill soup|
|Cut all but one half of mango into chunks, removing peel and pit; chill remaining mango half for use with garnish. Slice off ¼ of the cucumber and chill for use with garnish. Coarsely chop remaining ¾ of the cucumber. Place chopped mango, cucumber, onion, and pepper (optional) in blender or food processor with lime juice and water. Purée until smooth. Blend in yogurt. Chill until ready to serve.
About 15-30 minutes before serving, prepare garnish. Dice chilled mango in half, removing peel and pit; dice remaining cucumber. Mix mango and cucumber dices with cilantro. To serve, top bowls of soup with garnish.
Complete this Healthy Plate: Serve with one whole-grain pita w/hummus and an 8 oz glass of sparkling water with lemon.
|Fruits & Veggies per Serving
|Nutrition Information per Serving:|
Total Fat: 0.5g
Saturated Fat: 0g
% of Calories from Fat: 3%
% Calories from Sat Fat: 0%
Dietary Fiber: 3g
|Each serving provides: An excellent source of protein, vitamin A, vitamin C and folate, and a good source of fiber, vitamin B6, potassium, calcium, phosphorus, and copper.|
*Retail prices, Boulder, Colorado, and online, September 2012-March 2013
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