CHILLED MANGO & CUCUMBER SOUP

By BobD

Ingredients

• 2 mangoes, peeled and pitted (2 lb total)
• 2 seedless cucumbers (usually plastic-wrapped; 1 1/2 lb total)
• 3 tablespoons finely chopped red onion
• 3 tablespoons fresh lime juice, or to taste
• 2 tablespoons chopped fresh cilantro

Details

Servings 7

Preparation

Step 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.
Just before serving, stir in cilantro and 1 1/4 teaspoons salt.

Cooks' note:
• Soup can also be chilled in the refrigerator until cold, but it will take about 2 hours.

Makes about 7 cups.