Recipes for Mango Lemonade and Cucumber Soup

The following two recipes appear in Vegan Meals for One or Two, http://www.vrg. org/catalog/ oneortwo. htm, by Chef Nancy Berkoff)



Mango Lemonade

(Makes 4 servings)



2 peeled and cubed ripe mangoes or 2 cups thawed, frozen mango cubes

2 cups cold water

1 cup lemon juice

1/4 cup sugar (sweeten to taste)



Place mango in a blender. Cover and process until pureed.

Pour into a pitcher. Add water, lemon juice, and sugar; stir. Allow

lemonade to cool before serving, or pour over ice.



Total Calories per Serving: 131 Total Fat as % of Daily Value: <1%

Protein: 1 gm Fat: <1 gm Carbohydrates: 35 gm Calcium: 15 mg

Iron: <1 mg Sodium: 3 mg Dietary Fiber: 2 gm



Cool-As-A-Cucumber Soup

(Makes 2 servings)



1 cup peeled, chopped cucumber

1/2 cup cold vegetable broth

1/4 cup silken tofu

white pepper to taste (about 1/2

teaspoon)

1/8 cup shredded carrots

1 tablespoon chopped fresh parsley



Place cucumber, broth, tofu and pepper in a blender. Process

until just smooth. Pour into serving bowls and top with carrots and

parsley. Chill for at least 30 minutes before serving.



Note: This cold soup is a great light summer entree and will last for

up to 2 days in the refrigerator.



Total Calories Per Serving: 36 Total Fat as % of Daily Value: 2%

Protein: 3 gm Fat: 1 gm Carbohydrates: 5 gm Calcium: 28 mg

Iron: 1 mg Sodium: 257 mg Dietary Fiber: 1 gm