Spicy Cucumber, Avocado and Mango Soup

Ingredients

2 ripe avocados
2 english cucumbers sliced
1 mango, peeled, pitted and flesh removed
1 cup plain greek yogurt
1/4 cup chopped cilantro
Juice and grated zest of two limes
2 teaspoons kosher salt
1 teaspoon chopped fresh mint leaves
1 teaspoon finely diced jalapeno pepper
Freshly ground black pepper

Try this cool soup as an elegant alternative to gazpacho.Add some grilled shrimp or crab meat for an elegant first course.

Serves 4 to 6

Directions

Cut the avocados in half lengthwise and remove the pits. Scoop the avocado flesh into a large bowl.

Add the cucumbers, mango, yogurt, cilantro, lime juice, lime zest, mint and jalapeno. Add 1 1/2 cups of water and stir well.

Transfer the soup to a blender. You will have to do this in two batches. Puree until smooth and return to the bowl. Cover and refrigerate for at least 1 hours or until very cold. The soup will keep for about 3 days.

Season to taste with pepper and more salt and lime juice if needed. Garnish with cilantro or mint leaves.

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