CO: Mango Cucumber Soup
Source of Recipe
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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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