Golden Mango Soup with Chili
A sunny, silky soup of ripe mango, yellow pepper, coconut water and lime, lifted with fresh ginger and topped with thin slices of red chili.
Recipe aisles
22 recipes in this aisle
Blended cold, served bright
Gazpachos, green soups, fruit soups and silky cashew bisques that come together in the blender. Serve them chilled on hot days or just below body warmth when you want comfort without a stove.

Showing 1-22 of 22 recipes
A sunny, silky soup of ripe mango, yellow pepper, coconut water and lime, lifted with fresh ginger and topped with thin slices of red chili.
Fresh sweet peas blended with mint, lemon and creamy macadamias into a soft green soup, finished with pumpkin and sunflower seeds for crunch.
A smooth, strained tomato gazpacho spooned onto a white plate and finished with a neat pile of diced pepper, cucumber and onion plus fresh herbs.
A pale green, velvety soup of celery, zucchini and marinated mushrooms topped with thin mushroom slices and a bright parsley herb oil.
A velvety blend of ripe tomatoes, red pepper and garlic served cold and topped with crisp cucumber cubes and a few leaves of purple basil.
A blush-pink chilled soup of watermelon and ripe tomato, lightly spiced with ginger and served in pretty teacups with a swirl of cashew cream.
A colorful set of three raw soups served together: classic red gazpacho, a sweet purple beet soup and a creamy white cucumber and almond soup.
A thick, bright green pea soup enriched with avocado and spinach, garnished with whole sweet peas and chopped parsley on a blue patterned plate.
Two vivid chilled soups served side by side, a tangy purple cabbage and apple blend and a sweet red pepper tomato soup, both topped with diced vegetables.
A creamy white Spanish-style soup of soaked almonds, garlic, cucumber and sherry vinegar, served in small bowls with fresh herbs and a thread of olive oil.
Four small chilled soups served in a row: earthy mushroom, sweet red pepper, spiced sprouted lentil and gingery carrot, all built from one cashew base.
A light, creamy zucchini and basil soup made rich with hemp seeds, topped with small broccoli florets and halved cherry tomatoes for color.
A silky, cool avocado and cucumber soup seasoned with lime, cilantro and jalapeno, finished with a white cashew cream swirl and fresh herb leaves.
A sweet and savory chilled soup of ripe strawberries, tomato, red pepper and a splash of balsamic, served in small white bowls as a starter.
A smooth, sun-dried tomato and red pepper soup with smoky paprika, served in a floral bowl and topped with fanned avocado slices and basil leaves.
A deep ruby soup of raw beets, apple and a little horseradish, chilled until icy and served in white bowls with dill and cashew sour cream.
A thick, savory broccoli and spinach soup blended with nutritional yeast and avocado, topped with tiny raw florets and crunchy sunflower seeds.
A rustic, spoonable gazpacho with a lightly blended tomato base and plenty of finely diced cucumber, pepper, onion and celery cubes stirred through.
A vibrant blend of kale, celery, cucumber and green apple, smoothed with avocado and finished tableside with a generous stream of peppery olive oil.
A thick emerald soup of baby spinach, avocado and zucchini brightened with lemon and garlic, served on dark wood with a glossy swirl of olive oil.
An intensely green blend of spinach, parsley, basil and chives made creamy with soaked cashews and topped with fine ribbons of fresh herbs.
Cool, pale green cucumber soup blended with avocado and mint, garnished with sweet galia melon balls for a refreshing contrast in every spoonful.