This is a refreshing and delicious soup for a first course on a hot summer day. The crunch of the tortilla strips and the flavor of the salsa complement the flavor of the soup. This will make 6 – 8 shot glasses, depending on the size or use small bowls. If you like this version, try my other versions Chilled Kiwi Soup and Chilled Prickly Pear Soup.
3 mangos peeled, pit removed diced
Juice of one lime
1 cup of lite coconut milk
1/4 cup of cilantro stem removed and chopped
1/2 of a green onion mainly the top part chopped
1 teaspoon of kosher salt
Baked Tortilla Strips
Make Baked Tortilla Strips and set aside. Make Avocado Salsa
and refrigerate. Combine all soup ingredients in a blender and blend until smooth. Chill for at least an hour and pour into shot glasses serve with the Avocado Salsa
and Baked Tortilla Strips on the side as shown.