This mango avocado cold soup is more than just a recipe for me; it is a reminder of sunny summer afternoons and spontaneous barbecues with friends. I first tried it a few years ago in a small café on the coast of Spain and was immediately enthusiastic about the unusual combination of sweetness, acidity and spiciness. Since then, I have refined the recipe again and again and adapted it to my Thermomix®. The mango is of course the star of this cold soup. It brings a wonderful sweetness and a slightly exotic note. Be sure to use a ripe but not overripe mango. It should give way to slight pressure, but still be firm. The avocado provides the creaminess and a pleasant, almost buttery texture. A perfectly ripe avocado is soft but not mushy. The orange juice contributes a fresh acidity that balances the sweetness of the mango. The white wine vinegar enhances this acidity and gives the soup an extra kick. The radishes and cress bring a slight spiciness and a crunchy texture into play. The cress, especially the Daikon cress, has a slightly peppery taste that harmonizes wonderfully with the other ingredients. And the green Tabasco? That is the little secret that gives the cold soup that certain something. Just a few drops are enough to create a pleasant, subtle spiciness. Preparation in the Thermomix® is really child's play. It is important that all ingredients are well chilled before they are placed in the mixing bowl. This ensures a particularly refreshing cold soup. When pureeing, make sure that the soup becomes really fine and creamy. If you like it even creamier, you can add a little more avocado. Be careful when seasoning with Tabasco and feel your way slowly. It is better to add less first and then more as needed. For a vegan version, you can simply make sure that the Tabasco is vegan (some varieties contain honey). Instead of Tabasco, you can also use a pinch of chili or some freshly grated ginger to give the soup a certain spiciness. If you prefer it a little sweeter, you can add a small dash of agave syrup or maple syrup. The mango avocado cold soup is perfect as a light appetizer or as a refreshing lunch on hot days. You can serve it in small glasses or bowls and garnish with the radish-cress mix. A piece of crispy bread or some grissini goes perfectly with it. A small salad with roasted nuts and a light vinaigrette dressing is also a great addition. The cold soup can be prepared well. You can prepare it the day before and keep it in the refrigerator. However, you should only add the radish-cress mix shortly before serving so that it does not wilt. The cold soup can be kept in the refrigerator for about 2-3 days.

Refreshing Mango Avocado Cold Soup

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Ingredients (10 ingredients)

Preparation (4 steps)

Prepare mango, radishes and cress

Squeeze the orange

Puree the soup

Season and serve the soup

Finished cooking? Great! 🎉

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