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.
|1||mango, peeled, pitted, and chopped|
|1||cup plain Greek yogurt|
|¼||cup chopped fresh
|Juice and grated rind of
|Salt and black pepper, to taste|
|Few fresh mint leaves, chopped|
|½||jalapeno, cored, seeded, and chopped|
|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”