No-Cook Soup Made with Cucumber, Mango and Coconut Milk.
I know, I know, summer has officially ended, but it sure doesn’t feel like it in the California Desert! It was 85 degrees yesterday when I came up with this recipe, a perfect day to chill with my No-Cook Vegan Cucumber & Mango Soup. This no-cook soup is made with coconut milk takes only a few minutes to make. It’s so healthy, too! You can eat it all day long and never be overloaded with calories.
My no-cook soup is made with only 8 ingredients and takes only 5 minutes to make. Many of the ingredients you should already have in your pantry. When shopping, be sure to pick ripe mango with no blemishes for a richer taste. A perfect stove-free, no-cook soup recipe for those long days at the office. Chill for 10 minutes or overnight. Refreshing, full of vitamins and minerals. What more can I say than this soup is the bomb!
Homemade soup is so much better for you than buying soup in a can. I love all kinds of soup and prefer it chilled in the summer and hot in the winter. I just heard on the news there’s going to be a heat wave this weekend. I think I’ll make some more of this No-Cook Vegan Cucumber and Mango Soup. I hope you make some too! This no-cook soup would pair well with my Vegan Garlic Naan, one of my most popular recipes.
If you make this recipe, don’t forget to take a photo and tag it #veganvigilante1 on Instagram. Please also follow me on Facebook, Pinterest and Twitter. As always, comments are appreciated. I will always answer your questions within 24 hours or less. I’d love to know what you think about my no-cook soup and other recipes and the blog, overall. Contact me anytime by email at email@example.com.
- 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
- 1/4 cup fresh cilantro
- 1 tbsp fresh lime juice
- 1 tbsp fresh ginger finely chopped or minced
- 1 tsp red chile powder
- 1 tsp fine sea salt
- 1 sprig rosemary for garnish
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.