Chilled Mango Avocado Soup

This is my entry to #fruitsandveggiesmonday thanks to @lenasveganliving

Hello friends! I thought I would drop an entry before I run to work this evening. I'm keeping things light to keep up my energy level. Tonight the Beach Boys band is playing outside of our restaurant at the Just For Laughs Festival which is still going on. This could mean we are very very busy due to the crowds anticipated. Or we may not be busy if everyone chooses to stay outside to watch the show.

I was hoping to get today off but the chef chose me to work with him and the line leader. I was thinking he didn't like me but he chose me for what could be a crazy night. He chose Marc to open the kitchen which we know he likes the way Marc opens.

So for my light lunch I chose to make a chilled soup which I have been getting into more and more due to the hot weather. It feels refreshing and because it's savory I feel like I'm having something substantial.

I bought a small chopper/hand blender so I was able to chopped veggies than blend it . I chose to blend mango, avocado, cucumber, tomato, ginger, garlic, Thai basil, cilantro, salt, lime and coconut water.

The coconut holes were punctured and the juice poured out. I added lime juice to that.

After blending the cucumber, tomato, cilantro, Thai basil, garlic and ginger I added some pink salt.

The mangoes and avocados were so beautiful sweet and juicy mangoes and the avocados were ripe and creamy.

After they were blended I chopped some radish and green onion as part of the garnish.

I chilled the soup in the fridge for a while adding ice cubes.

I added the garnish of radish and onion plus a little watercress.

And since I love my spicy food, I had to add some cayenne and black pepper. I also added a few drops of sesame oil.

It was refreshing and delicious sweet, tangy, savory and slightly spicy. I wanted to leave some for Marc but I couldn't. I ate it all!