Summer recipe: Try this mango avocado cold soup by Chef Vamsi of Hyatt Centric Candolim Goa
Mango, Avocado Chamomile Cold Soup
2 ripe mangoes
2 ripe avocados
1 small English cucumber
1 ½ cups chamomile tea(cold), plus more as needed
1 teaspoon lemon juice to season
1 teaspoon pink salt or sea salt
1 teaspoon brown sugar or honey
dash of olive oil
toasted walnuts & edible flowers to garnish
To make the cold soup, combine the mangoes, avocado, English cucumber, chamomile
tea (cold) in a blender and blend until smooth. While the consistency needs to be
creamy and slightly thick, you can add water or ice cubes as needed. The soup tastes
best when it is refrigerated for at least 30 minutes before serving.
While serving, season the blend with lemon & honey and add pink salt or sea salt to
Garnish with a dash of olive oil, chamomile dust, walnuts and edible flowers.
Beat the heat with this perfect, healthy summer dish.