Cucumber Mango Soup

Cucumber Mango SoupIngredients:

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

Directions:

  • Place cucumber, mango, and coconut water 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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