Chilled Mango Soup

Our air conditioning broke a few weeks ago. If you're up in the northeast, it was during that week of 100º temps. For the first two days I was trying to tough it out with fans and cold food like this.

I first enjoyed this soup on a yoga retreat at Kripalu. If you've ever been there,

then you know that their food is one of the reasons people love it there.

And this soup is why I bought their cookbook. It's super simple to put together. I like to doll it up with some toppings which adds crunch, texture and extra flavor, but not necessary.

I use coconut milk and coconut yogurt in place of plain yogurt and whole milk.

• 4 cups chopped fresh or frozen and thawed mango

• ½ cup plain yogurt (coconut yogurt)

• ½ cup whole milk (coconut milk)

• 3 tablespoons fresh lime juice

• 2 tablespoons fresh mint, plus more for garnish

• 2 tablespoons chopped fresh cilantro, plus more for garnish

• 1 tablespoon honey

• 1 ½ teaspoons minced fresh ginger (I used more)

• ½ teaspoon minced jalapeño pepper (I used more)

Directions:

Put all of the ingredients into a blender and blend until smooth. The original recipe calls for pulsing so that it's still a little chunky. I like it smooth. Then I add toppings like chopped jalapeños, more mango, red onion, cilantro, mint, sweet bell peppers and even cucumbers - depending on what I have on hand.