This is my staple dinner recipe in the summer. It is delicious and satisfying yet so simple! I love it because it is very versatile. You can eat it as a soup, dip, dressing, or a sauce for cucumber or zucchini noodles. It is so perfect for summer because it is light and juicy, yet very satisfying.
3 pints grape tomatoes
2-3 ataulfo mangoes
+/- 3 tbsp green onion
Directions: Blend or pulse all ingredients in a blender. I prefer to pulse because I like it a little chunky
- Add in shredded and diced veggies (zucchini, bell peppers, tomatoes, spinach, corn, etc) for a hearty soup.
- Add italian herbs (basil, rosemary, oregano, thyme, sage) to make a marinara for zucchini or cucumber noodles.
- Add mexican herbs and seasonings (lime, cilantro, chili powder, cumin)
- Add fresh ginger. TIP: always mince ginger before blending it. Over blending can result in an overpowering ginger flavor.