Spicy Cucumber, Avocado and Mango Soup


  • 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


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.