2000s Recipes + Menus
Chilled Mango and Cucumber Soup
Makesabout 7 cups
- Active time:30 min
- Start to finish:45 min
August 2002
A chunky mango-cucumber soup spiked with lime juice and cilantro is a light first course that requires no cooking.
- 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
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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.
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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.
- Keywords
- fruit,
- corn,
- soup,
- vegetarian
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