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Mango Melon Soup with Pickled Cucumber
This chilled mango melon soup is garnished with tangy pickled cucumber and prosciutto skewers for a salty, sweet and cool summer dish.
Prep Time
40
minutes
mins
Total Time
40
minutes
mins
Course:
Soups + Stews
Cuisine:
American
Keyword:
mango melon soup
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
1
small kirby cucumber
diced
1/4
cup
mango flavored rice vinegar
I use Nakano brand but regular rice vinegar will work as well
flesh of 1 ripe mango
about 225g
1/2
small cantaloupe
about 500g
2
scoops
20g Vital Proteins collagen peptides
1
small shallot
1
small clove garlic
zest of 1 lime
juice of 1 lime
salt and pepper to taste
4
slices
imported prosciutto
skewered
1
tablespoon
toasted pine nuts
pinch
red pepper flakes
Instructions
Combine diced cucumber and vinegar in a small bowl making sure all the cucumber is submerged in the vinegar. Set aside while you make the soup.
Combine the mango, cantaloupe, collagen peptides, shallot, garlic, lime zest and juice in a blender and blend until completely smooth.
Season to taste with salt and pepper.
Transfer soup to a bowl and refrigerate until cold, at least 30 minutes.
Drain the vinegar from the bowl with the cucumbers.
Spoon the soup into serving bowls, garnish with prosciutto skewers, toasted pine nuts, red pepper flakes and the pickled cucumber.
Nutrition
Serving:
1
SERVING
|
Calories:
235
kcal
|
Carbohydrates:
27
g
|
Protein:
24
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
22
mg
|
Sodium:
890
mg
|
Fiber:
4
g
|
Sugar:
21
g