Ingredients
Method
- Finely chop 1/4 cucumber and reserve for garnish.
- Peel the remaining cucumber, cut it into chunks, and place it in a large bowl.
- Add the tomatoes, garlic, ½ cup of cilantro leaves, lemon juice, and coconut oil. Stir to combine.
- Season generously with salt and pepper.
- Blend the mixture to a soup consistency.
- Place this in the refrigerator and let chill, covered, for at least 2 hours or overnight.
- Serve in bowls, garnish with the remaining cucumber, cilantro, raw mango, red and cherry tomatoes, and a drizzle of coconut oil.
Power tips and variations
- You can replace the cucumbers with zucchini.
- You can also opt to use bell peppers if tomatoes are unavailable.
Nutrition
Notes
- Cucumbers contain a good amount of fiber and are high in water content (almost 95 percent).
- They also contain essential vitamins like C and E, minerals, and small amounts of protein and fats.
- Lycopene in tomatoes is a polyphenol or a plant compound that may play a role in lowering the risk of prostate, ovarian, lung, and stomach cancer. It is this compound that gives tomatoes their bright red color.