From Your Table to Your Health: Summer Soup Season

Makes 5 servings

2 cups diced fresh mango (frozen can be used instead)

2 cups orange juice

2 tablespoons olive oil

¼ cup freshly squeezed lime juice

¼ teaspoon salt

¼ teaspoon ground black pepper

1 cup finely diced red bell pepper

1 cup finely diced peeled cucumber

¼ cup finely diced purple onion

1 teaspoon fresh garlic

¼ cup chopped fresh cilantro

Put mango, orange juice and olive oil in blender and blend until smooth.

Pour lime juice in medium glass mixing bowl. Add salt and pepper and stir to mix. Add red bell pepper, cucumber, onion, garlic and cilantro mango mixture. Stir gently to mix.

Refrigerate until ready to serve.

Divide into 5 serving bowls and serve.

Nutrition Information: This recipe makes 5 servings. Each serving contains about 166 calories, 1 gram protein, 6 grams fat, 29 grams carbohydrate, 0 milligrams cholesterol and 120 milligrams sodium.

Makes 3 cup servings

11.5 ounces low sodium vegetable juice

1 tablespoon freshly squeezed lemon juice

1 medium avocado, peeled, seeded and diced in ¼ inch pieces

1 cup unsalted fresh, frozen or unsalted canned and drained corn

¼ cup chopped fresh cilantro

Pour vegetable juice in a medium size glass bowl.

Add lemon juice and stir to mix.

Add remaining ingredients and stir gently to mix.

Refrigerate until ready to serve.

Ladle into 3 serving bowls and serve.

Nutrition Information: This recipe makes 3 servings. Each serving contains approximately 155 calories, 3.5 grams protein, 7 grams fat, 22 grams carbohydrate and 69 milligrams sodium.