No-Cook Vegan Cucumber & Mango Soup
This No-Cook Vegan Cucumber & Mango Soup is delicious, nutritious, uses only 8 ingredients and takes only 5 minutes to make. Great for long days at the office when you don't feel like cooking.
Servings: 4 servings
Ingredients
- 2 cucumbers peeled and cut in thirds; also cut several thin slices for garnish
- 2 ripe mangos seeded and diced
- 1 15 oz can coconut milk I used Thai Kitchen
- ¼ cup fresh cilantro
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh ginger finely chopped or minced
- 1 teaspoon red chile powder
- 1 teaspoon fine sea salt
- 1 sprig rosemary for garnish
Instructions
- Add 1 mango and 1 cucumber to food processor. Pulse for just a couple of seconds. You want it to be pulpy and not runny. Pour into bowl and set aside.
- Add the other mango and cucumber along with all the other ingredients to food processor. Pulse for several minutes until mixed thoroughly.
- Pour first mango and cucumber mixture into food processor with other ingredients. Pulse for just 2 seconds. Chill for 10 minutes or more and serve garnished with slices of cucumber, rosemary and a sprinkle of chile powder.
Notes
