Food & dining

Recipe for spicy cucumber, avocado, and mango soup

Serves 4

If you have an immersion or “stick” blender, you can process this all at once, but before you begin, chop each item a little smaller to help the blender along.

2ripe avocados
2cucumbers, sliced
1mango, peeled, pitted, and chopped
1cup plain Greek yogurt
¼cup chopped fresh
cilantro
Juice and grated rind of
2 limes
Salt and black pepper, to taste
Few fresh mint leaves, chopped
½ jalapeno, cored, seeded, and chopped
cups water
Extra cilantro or mint leaves (for garnish)

1. Cut the avocados in half lengthwise and remove the pits. Scoop the flesh into a large bowl. Add the cucumbers, mango, yogurt,
cilantro, lime juice and rind, salt, black pepper, mint, and jalapeno. Add the water and stir well.

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2. Transfer the soup to a blender. Puree in batches until smooth and transfer to a bowl. Cover and refrigerate for 2 hours. The soup will keep for up to 3 days. Taste for seasoning and add more salt, pepper, or lime juice, if you like. Garnish with cilantro or mint leaves.

Adapted from “The Dinnertime Survival Cookbook”

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