Yield: 2 cups, 2 servings

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

Ingredients

• 1 1/2 cups chopped papaya (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 leaves mint, cut in thin strips, for garnish

Equipment

• cutting board
• chef’s knife, 8-inch
• measuring cups
• citrus juicer or reamer
• measuring spoons
• blender
• rubber spatula

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.

Per serving: calories: 88, protein: 1 g, fat: 0 g, carbohydrate: 20 g, fiber: 3 g, sodium: 5 mg

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.