午餐简单

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 份

营养成分（每份）

每份数值 · 每份分量: 1/4 of Mango Cucumber Soup

123

卡路里

10g

蛋白质

21g

碳水

脂肪

膳食纤维

18g

糖

34mg

钠

饱和脂肪 0 g · 胆固醇 4 mg

圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。

食材

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

步骤

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.

来源: USDA MyPlate Kitchen · Produce for Better Health Foundation

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