Mango Cucumber Soup

45 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 2ripe mangoes
• 1English cucumber
• 29.6 mlchopped onion
• 1jalapeño pepper (optional)
• lime juice
• ½ cupwater
• 2plain, non-fat Greek yogurt
• ¼ cupfresh chopped cilantro

How to cook it

1. Peel and pit the mangoes, then chop all but one half into chunks; set the remaining half aside in the refrigerator for the garnish.
2. Cut off one-quarter of the cucumber and chill it for the garnish; coarsely chop the remaining three-quarters.
3. Combine the chopped mango, cucumber, onion, jalapeño if using, lime juice, and water in a blender or food processor, then purée until smooth.
4. Mix in the yogurt and refrigerate the soup until you are ready to serve.
5. Shortly before serving, dice the reserved chilled mango and cucumber, then toss them with the cilantro.
6. Serve the soup in bowls topped with the prepared garnish.

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