Preparation
15 minutes
Cook Time
15 minutes
Serves
6
Cooking Level
Easy
Ingredients
- 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
Directions
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.
Read Reviews
Write a Review
Post Tags
Alonna Canary Melons Appetizer Comfort Food Cucumber Dinner Dinner Recipes Easy Dinner Ideas Easy Meal Ideas Entrée Fresh Gluten Free Healthy Lunch Meal Mediterranean Recipes Melon Recipes Melons Quick Simple Dinners Soup Recipes Spicy Recipes Under 30 | Recipes Under 30 Minutes Vegetarian
