Chilled Cucumber and Avocado Soup with Mango Salsa
★★★★★
SERVES
4
Ingredients
2
large cucumbers, peeled and cut into rough slices
1
large Haas avocado, halved, pitted, and flesh scooped out
2
scallions, green and white parts included, chopped
2 tablespoons
fresh lime juice
1/4 to 1/2 teaspoons
sea salt (to taste)
1/4 teaspoon
black pepper (or to taste)
1 cup
Ataulfo mango, cut into 1/2 inch cubes
1/2 cup
tomato, 1/2 inch dice
1/2 cup
shucked corn kernels (raw)
1/2 cup
cilantro, loosely packed and finely chopped
1 tablespoon
olive oil
1 tablespoon
lime juice
Instructions
- Blend all soup ingredients together in a blender till smooth, adding enough water to achieve a perfectly creamy texture (about a scant half cup, but use your judgment).
- Toss the salsa ingredients together in a small bowl.
- Transfer soup to four serving bowls. Top each with a half cup of the mango salsa, and serve.
