Chilled Mango And Cucumber Soup Recipes

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CHILLED MANGO AND CUCUMBER SOUP



Chilled Mango and Cucumber Soup image

Categories     Soup/Stew     Fruit     Vegetable     Freeze/Chill     Vegetarian     Mango     Cucumber     Summer     Chill     Gourmet

Yield Makes about 7 cups

Number Of Ingredients 5

2 mangoes, peeled and pitted (2 pounds total)
2 seedless cucumbers (usually plastic-wrapped; 1 1/2 pounds total)
3 tablespoons finely chopped red onion
3 tablespoons fresh lime juice, or to taste
2 tablespoons chopped fresh cilantro

Steps:

  • Finely chop 1 mango and 1 cucumber and set aside. Coarsely chop remaining mango and cucumber and purée with 1/4 cup water in a blender until almost smooth. Transfer to a bowl and stir in finely chopped mango and cucumber, onion, lime juice, and 2 cups cold water. Place bowl in a larger bowl of ice and cold water and stir until cool.
  • Just before serving, stir in cilantro and 1 1/4 teaspoons salt.

CHILLED MANGO AND PINEAPPLE SOUP



Chilled Mango and Pineapple Soup image

This is a refreshing soup, perfect for a sweet side dish in the summer! Garnish with a lime slice for a pretty presentation!

Provided by Ivon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 2h15m

Yield 4

Number Of Ingredients 5

2 small champagne mangoes, peeled and chopped
1 ½ cups chopped pineapple
½ cup water
2 tablespoons white sugar
2 teaspoons lime juice

Steps:

  • Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 27.3 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.1 mg, Sugar 23.5 g

CHILLED CUCUMBER SOUP



Chilled Cucumber Soup image

"This is a wonderful way to use up all those cucumbers that seem to be ready at the same time," writes Shirley Kidd of New London, Minnesota. "I's so refreshing on hot summer days."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

2 medium cucumbers
2 cups buttermilk
1/2 cup reduced-fat sour cream
1-1/2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
2 green onions, chopped
Fresh dill, optional

Steps:

  • Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.

Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

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