Pilar Echeverria. of the Mosswood Cafe in Boonville, CA. invented this luscious summer soup. It has all the flavors of the summer, in perfect balance. Use this version as a salsa with fish, pork, or chicken. Or serve it as a fabulous cold soup. You may want to add the jalapeno a bit at a time to achieve the hotness you prefer.

This recipe is excerpted from the book Secrets Of Salsa, by the Mexican women of Anderson Valley, CA. Proceeds support the Anderson Valley ESL program.

1 yellow bell pepper, diced
10 cherry tomatoes, diced
1 jalapeno pepper, deseeded
3 mangos, peeled and diced
2 cups cantaloupe
3 cucumbers, peeled diced
1 cup + 2 Tbsps green onions
3 Tbs + 2 Tbsps cilantro
1 avocado
2 cups vegetable broth
1/2 cup fresh lime juice and pulp
1/2 tsp turmeric (optional)
1/2 tsp salt, pepper
2 cups orange juice
2 Tbsps olive oil

Add 5 of the cherry tomatoes, 1/2 jalapeno, lime juice, turmeric, salt, orange juice, one mango, and 2 cups of melon to veggie broth and blend for about 30 seconds. Put this mixture into a large serving bowl and add the rest of the ingredients (except 1 C green onions, and 3 Tbs cilantro). Salt and pepper to taste. Chill in refrigerator for at least 2 hrs. Garnish with remaining cilantro, green onions, tomatoes, and sliced avocado cut into squares.

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This work by Bountiful Gardens is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.