昼食簡単

Mango Cucumber Soup

Name: Mango Cucumber Soup
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 ripe mangoes, divided; 1 English cucumber, divided; 2 tablespoons chopped onion; 1 jalapeño pepper, finely diced; lime, juiced; 1/2 cup water; 2 6-oz containers plain, non-fat Greek yogurt; 1/4 cup fresh chopped cilantro

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.

30 min4 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1/4 of Mango Cucumber Soup

123

カロリー

10g

タンパク質

21g

炭水化物

脂質

食物繊維

18g

糖類

34mg

ナトリウム

飽和脂肪酸 0 g · コレステロール 4 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

ripe mangoes, divided
2
English cucumber, divided
1
chopped onion
2 tablespoons
jalapeño pepper, finely diced
1 · optional
lime, juiced
water
1/2 cup
6-oz containers plain, non-fat Greek yogurt
2
fresh chopped cilantro
1/4 cup

作り方

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 to 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.

出典: USDA MyPlate Kitchen · Produce for Better Health Foundation

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