Email to Filus1217      

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 jalapeño 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. Purée 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