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    CO: Mango Cucumber Soup

    Source of Recipe

    .
    Mango Cucumber Soup

    WW Points
    Makes: 4 Servings

    Sweet, ripe mangoes are the basis for this refreshing and quick chilled summer soup. It's a no-stove recipe that's perfect when outdoor temperatures rise.

    Ingredients:
    2 ripe mangoes (divided)
    1 English cucumber (divided)
    2 tablespoons chopped onion
    1 jalape�o pepper, finely diced (optional)
    Juice from one fresh lime
    1/2 cup water
    2 containers plain, non-fat Greek yogurt
    1/4 cup fresh chopped cilantro

    Directions:
    1. Cut all but one half of mango into chunks, removing peel and pit; chill remaining mango half for use with garnish.

    2. Slice off 1/4 of the cucumber and chill for use with garnish. Coarsely chop remaining 3/4 of the cucumber.

    3. Place chopped mango, cucumber, onion, and pepper (optional) in blender or food processor with lime juice and water. Pur�e until smooth.

    4. Blend in yogurt. Chill until ready to serve.

    5. About 15-30 minutes before serving, prepare garnish. Dice chilled mango half, removing peel and pit; dice remaining cucumber. Mix mango and cucumber dices with cilantro. To serve, top bowls of soup with garnish.

    One serving equals: Total Calories 170; Total Fat 0.5 g (Saturated Fat 0 g); Protein 11 g; Carbohydrates 33 g; Dietary Fiber 3 g; Sodium 45 mg ++++ WWP: 3

 

 

 


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