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Chilled Cucumber & Avocado Soup W/Mango Salsa (Vegan & No Cook)

Here's how you make Chilled Cucumber & Avocado Soup W/Mango Salsa (Vegan & No Cook)
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  • Servings: 4
  • Prep: 20m
  • Cook: 0m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FOR CHILLED CUCUMBER & AVOCADO SOUP
  • 1 to 1 1/2 pounds cucumber (2 large cucumbers, peeled & cut into rough chunks)
  • 1 avocado (large & ripe)
  • 2 scallions (green & white parts, chopped)
  • 2 tablespoons lime juice
  • 1/4 to 1/2 teaspoon sea salt (to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • FOR MANGO SALSA
  • 1 cup mango, chopped (cut into 1/2-in cubes)
  • 1/2 cup tomato, diced
  • 1/2 cup whole kernel corn
  • 1/2 cup cilantro (loosely packed & finely chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • Sea salt & black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Blend all soup ingredients together in a blender till smooth, adding enough water to achieve a perfectly creamy texture (about a scant 1/2 half cup, but use your judgment).

  • Step 2: Toss the salsa ingredients together in a sml bowl.

  • Step 3: Transfer soup to 4 serving bowls, top each w/a half cup of the mango salsa & serve w/a wedge of fresh lime .. OR .. Store in a container & refrigerate for use the next day.

  • NOTE FROM ME & not a part of the recipe: My creative nature kicked in & it occurred to me that this would be ideal as a starter for a Tex-Mex meal. For that purpose, you could design another salsa - A combo of black beans & corn w/sml dice red onion, tomato & black olives sprinkled w/cilantro for example

Tips & Variations

Don't forget the following tips and variations.
  • Standard blender, but a hand-held blender would be my choice

We hope you enjoy this recipe!

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