Chilled Mango Cucumber Yogurt Soup

Ingredients

• 2 ripe mangoes (divided)
• 2 English cucumbers (divided)
• 1 tablespoon chopped onion
• 1/2 jalapeño pepper, finely diced (optional)
• 1/2 lime, juiced
• 2 cups water
• 1/4 cup plain, non-fat Greek yogurt
• fresh chopped cilantro

Method

1. 1 Cut all but one half of the mangoes into chunks, removing peel and pit; chill the remaining mango half for garnish.
2. 2 Slice off 1/4 of each cucumber and chill for garnish; coarsely chop the remaining 3/4 of the cucumbers.
3. 3 Place chopped mango, cucumber, onion, and jalapeño in a blender with lime juice and water; purée until smooth.
4. 4 Blend in the yogurt and chill the soup until ready to serve.
5. 5 Dice the chilled mango half and remaining cucumber; mix with cilantro to create the garnish.
6. 6 Top bowls of soup with the mango and cucumber garnish before serving.