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Luscious Mango-Cucumber Soup with Fresh Citrus Oil (by Amy Bacheller)
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Yield: 4 cups, 4 servings
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| Time: 30 minutes 2 mangos peeled and cut in chunks 2 cucumbers peeled and cut in chunks | |
| 2 Tablespoons | Olive oil |
| 1 | lemon, juiced |
| ¼ cup | coconut water, filtered water or orange juice |
| ¼ teaspoon | Himalyan sea salt |
| ¼ cup | mint leaves |
| 2-4 drops 'Citrus Fresh' Young Living Essential Oils (optional) | |
| ¼ cup sprigs | mint for garnish |
Blend all but last two ingredients until smooth and creamy, adding more liquid if needed. Add Citrus Fresh essential oil to taste and blend briefly. Garnish with mint leaves and serve. This yummy soup can be stored in a covered container in the refrigerator for up to five days.
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