CUCUMBER SOUP with MANGO SALSA

ACTUALLY SO GOOD.

This recipe is from Gena Hamshaw's new cookbook, Food52 Vegan. I have also tried a kabocha curry recipe from the book and it was equally delicious. Gena's creations are always simple, great-tasting, and made with whole foods. Oh yeah and if you don't already know, Gena runs Choosing Raw, an epic food blog.


I'm tired today - I think because of the rainy weather we've been having - and not really in the mood for writing, so I'm gonna end this post by saying: try this soup and give yourself a hug ASAP. You deserve both. xx


CUCUMBER SOUP with MANGO SALSA
Serves 4

Soup:
2 large cucumbers, peeled and coarsely chopped
1 large Hass avocado
2 green onions, white and green parts, chopped
1⁄3 cup (80ml) water
2 tablespoons freshly squeezed lime juice
1⁄4 teaspoon salt
1⁄4 teaspoon pepper

Salsa:
1 cup (170g) diced mango, in 1⁄2-inch (1.3-cm) cubes
1⁄2 cup (75g) fresh, raw corn kernels
1⁄2 cup (20g) finely chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon freshly squeezed lime juice
Salt and pepper

1. To make the soup, put all the ingredients in a blender and process until smooth, adding a bit more water if needed to achieve a perfectly creamy texture. Taste and add more salt if desired.

2. To make the salsa, put the mango, corn, cilantro, olive oil, and lime juice in a small bowl and stir until evenly combined. Season to taste with salt and pepper.

3. Serve the soup topped with the salsa.
Reprinted with permission from Food52 Vegan, by Gena Hamshaw,copyright © 2015, published by Ten Speed Press, an imprint of PenguinRandom House LLC. Photographs copyright © 2015 by James Ransom.
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