15 minutes
Cook Time
15 minutes
Cooking Level


  • For the soup:
  • 1 Pure Flavor® Alonna Canary Melon
  • 1 Pure Flavor® Long English Cucumber, diced
  • 1 cauliflower, chopped
  • ½ red onion, thinly sliced
  • 1/3 cup frozen mango
  • 6 tbsp plain plant-based yogurt, divided
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • ½ tsp salt
  • ½ tsp garlic powder
  • Cayenne pepper, for garnish
  • Jalapeno, thinly sliced for garnish
  • For the basil oil:
  • 1 tbsp olive oil
  • 1 sprig fresh basil


Step 1

To make the basil oil, add basil to a small mason jar. Heat olive oil in a skillet over medium heat until hot, then carefully pour into the mason jar. Set aside to cool.

Step 2

For the soup, heat the olive oil in a skillet and sauté the onion until translucent. Add cauliflower and cook for 5 minutes, or until tender. Remove from heat, add mango, and set aside to cool.

Step 3

Halve melon and scoop out the seeds. Remove the rind and cut into chunks.

Step 4

In a blender, combine the melon, cooked cauliflower & mango, all seasonings, and lemon juice. Blend for 2 minutes.

Step 5

Divide the soup among 6 bowls, drizzle with 1 tablespoon of yogurt and evenly divide the cucumbers to place on top.

Step 6

Garnish with jalapeno & cayenne pepper, then drizzle with basil oil.