By Amy Deline / The Gourmand Mom
4-5 large mangos, skin and pit removed, cut into chunks*
1 (6-ounce) container plain Greek yogurt
1 (15-ounce) can vegetable broth
2-1/2 teaspoons lemon juice
3-inch segment seedless cucumber, peeled and chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (plus more if desired)
For the garnish
6-inch segment of seedless cucumber, finely diced
1 jalapeño pepper, ribs and seeds removed, finely diced
1 shallot, finely diced
1 teaspoon lime juice
Basil oil, optional
1. Place the mango chunks in a blender. Blend until smooth. (You should have about 3-1/2 cups of mango puree.) Add the cucumber, vegetable broth, lemon juice, and yogurt. Blend until smooth. Add salt and cayenne pepper, as desired. Refrigerate until chilled.
2. For the garnish, combine the cucumber, jalapeño pepper, and shallot with the lime juice. Refrigerate until serving.
3. For the optional basil oil, blend about 1/2 cup fresh basil leaves with abut 1/4 cup of olive oil, then strain through a fine sieve or a piece of cheesecloth to remove large chunks of basil.
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