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Volume III
August 23, 2013

Weekly Home / Recipe Center

Papaya Lime Soup

Servings 2

For a tropical presentation, serve this soup in hollowed-out papaya shells, garnished with diced mango and fresh mint.

Calories per serving: 80

1 1/2 cups chopped papayas (about 1 medium papaya; see note)
1/2 large mango, chopped
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
2 fresh strawberries, hulled
diced fresh mango, for garnish
4 mint leaves, cut in thin strips, for garnish

Put the papaya, mango, orange juice, lime juice, and strawberries in a blender and process on medium speed until smooth. Serve immediately, garnished with diced mango and the mint.

Note: To chop the flesh of a papaya, first cut the fruit in half lengthwise. Scoop the seeds out with a spoon and discard them. Scoop the remaining flesh out of each half and chop coarsely.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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