This awesome Summer soup can be served as anything from a first course of the fanciest of sit-down dinners to a tail-gate barbecue appetizer to breakfast. Just make sure and get ripe mangoes. A few good tips for doing so is to not focus on color but rather go for a mango that is

• slightly soft to the touch
• heavy for its size
• more round than flat, and particularly plump around the stem
• has a sweet and fragrant scent

Ingredients
3 large or 6 small ripe mangoes peeled and diced, about 6 cups total
1/4 cup fresh squeezed lime juice
1/4 extra virgin olive oil
1 cup spring water
salt and pepper to taste
1/4 cup finely chopped red onion
1 medium cucumber peeled, seeded and finely chopped
1/4 cup fresh cilantro, finely chopped
2 Tbsp fresh chives, finely chopped

Combine half the mangoes (3 cups), lime juice, olive oil, water, and salt and pepper, if desired, in a blender and purée until smooth. If the purée is too thick, add a little water. Transfer to a bowl and stir in onion, cucumber, cilantro, chives and the remaining diced mango. Let sit in the fridge a bit for the flavors to blend, and serve cold.

This entry was posted on Wednesday, July 6th, 2011 at 2:30 pm and is filed under Food, Nutrition, Paleo lifestyle. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.