Black Bean Gazpacho with Mango Salsa

1. Rinse and drain beans. 2. In a blender, combine 1 1/4 cups beans, broth, cumin and ground coriander. Whirl until smoothly pureed. 3. Pour soup into a bowl and stir in remaining beans. Chill up to 1 day if making ahead. 4. Mix cucumber, red onion, and lime juice in a separate bowl. 5. Cut peel off mango and slice fruit from the pit. Cut into 1/2 inch cubes. 6. Add mango to cucumber mixture and season with chillies to taste. 7. Ladle soup into shallow bowls and spoon cucumber-mango salsa on top. 8. Garnish with yogurt and cilantro leaves. Add salt to taste.