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Again with the post-BeachBody Detox program, I keep looking for ways to mix fruits and vegetables in different combinations and different offerings. One can only eat so much mango-based salsas, drink so many agua frescas, etc.

I didn’t know that mango was the official fruit of India. Ganesha often holds a mango as a symbol of attainment, the devotees potential perfection. Perhaps a symbol of my goal to attain a healthier and balanced life.

I wanted a refreshing soup on a summer’s night. I thought the sweet, earthiness of the mango flesh would pair well with English cucumber. Another popular way to eat mango is on a stick dipped in hot chili powder and salt. I used chipotle EVOO and a dash of chili powder to some heat to my cold soup.

Cucumber Mango SoupCucumber Mango Soup

Ingredients:

  • 1 mango, peeled, seeded and cut into large chunks
  • 1 English cucumber, peeled, seeded and cut into chunks
  • ¾ c coconut water
  • 4 cherry tomatoes
  • 2 shallots
  • dash of chili powder
  • ¼ c Devo Olive Oil Chipotle EVOO
  • Freshly ground sea salt and black pepper
  • Cilantro for garnish

Directions:

  • Place cucumber, mango, coconut water and chili powder in processor or blender.
  • Process until smooth.
  • Cover and refrigerate until chilled.
  • Preheat oven to 425°.
  • Chop shallots and slice tomatoes into 4 sections.
  • Place on prepared pan and drizzle with EVOO, sea salt and black pepper.
  • Roast for 20 minutes.
  • Pour soup into serving dishes.
  • Drizzle with EVOO and garnish with roasted tomato mixture and fresh cilantro.

 

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