creamy cucumber soup w/mango mint chutney (raw)

©2006 Michele Thorne

Soup (for two)
2 ¾ C Organic Cucumber Juice (from skinned juiced cucumbers)
2 T Organic Green Apple in chunks
½ t Fresh Lemon juice
1 t Extra Virgin Olive Oil (First Cold Pressed)
1/3 t Sea Salt (or to taste)

Blend all ingredients working up to high speed until creamy and smooth. For a really smooth soup, pour through a nut milk bag or a professional grade bouillon strainer. Serve immediately. Pour soup over a dollop of chutney in a bowl. Enjoy!

Chutney (all ingredients organic)
1 ½ C Cubed Mango
1 C Cubed Pineapple
½ C Red Onion
1/3 C Red Pepper
2 T Fresh Basil leaves chopped
2 T Fresh Cilantro stemmed and chopped
2 T Fresh Mint stemmed and chopped
¼ C Fresh Orange Juice
2 T Fresh Lime Juice
1 T Fresh Lemon Juice
2 t Extra Virgin Olive Oil
1 T Apple Cider Vinegar
1 T Jalapeño chopped
½ t Sea Salt
A Pinch of Red Pepper Flakes (or more if you like spicy)

To make the chutney, chop mango, pineapple, onion, peppers, herbs and place in a large bowl. Add fresh juices and spices and mix well. Eat immediately or refrigerate and enjoy!