Recipe

Since It Was Sooo Hot Last Week I Decided To Make A Cold Sou

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Since it was sooo hot last week I decided to make a cold soup again and this time I used mangos 🥭🙂. The result was a quick vegan chilled mango carrot cucumber soup.⠀

So if you want a fruity light summer meal, here is my recipe:⠀

Ingredients:⠀

500gr Cucumber (about 1,5 cucumbers depending on the size) ⠀

500gr Mangos⠀
(If you use frozen mangos you don’t have to put the soup in the fridge and you can eat it even faster 😉😋) ⠀

2 small or 1 large Carrots⠀

2 piece of thumb-sized Ginger⠀

1 Chili ⠀

1tbs cilantro (omit if you don’t like it) ⠀

Juice of 1 Lime⠀

1 package of mixed Seeds for garnish⠀

Salt and Pepper to taste⠀

Instructions:⠀

1. Slice the cucumbers, carrots, mangos, ginger and chili into pieces so they fit into your blender. ⠀

2. Add everything except for the seeds into the blender and mix until smooth. ⠀

3. Let the soup sit while you roast the seeds in a pan until they are slightly browned but not burned. ⠀

4. Set the seeds aside to cool. Back to the soup, add salt and pepper and if necessary any of the other spices to taste. ⠀

5. Put the soup in the fridge for at least 1 hour. ⠀

Voila – a quick fruity and light summer meal⠀
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