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    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
    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.

    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”