Chilled Canary Melon Soup
This Chilled Canary Melon soup is a refreshingly light and flavorful way to start a summery meal, with cool, tangy yogurt and a spicy kick. It's a perfect sweet-savory combination to celebrate summer!
Servings: 2 people
Ingredients
- 1 canary melon
- ½ sweet vidalia onion thinly sliced
- 1 Tbsp. olive oil
- ½ tsp. kosher salt
- 1/3 cup packed chopped cauliflower florets
- 1/3 cup packed fresh or frozen mango
- ½ tsp. fine garlic powder
- 2 tsp. lemon juice
- 1 pinch cayenne pepper
- 2 Tbsp. plain plant-based yogurt
- 2 Tbsp. thinly sliced seedless cucumber
- 2 tsp. minced jalapeno
- Fresh basil for garnish
Basil Oil
- 1 Tbsp. olive oil + 1 Tbsp. sliced fresh basil makes extra
Instructions
- Place the 1 Tbsp. sliced fresh basil for the basil oil into a mason jar (or glass). In a skillet, heat 1 Tbsp. olive oil over medium heat. Once hot, wearing an oven glove, pour the oil onto the basil very carefully. Let sit to cool, while you make the soup.
- Add 1 Tbsp. olive oil to the skillet, along with the ½ sweet vidalia onion thinly sliced and ½ tsp. kosher salt. Cook gently for 6-7 minutes partially covered, stirring occasionally. Avoid browning, and add one tablespoon of water if the pan gets dry as the onions cook.
- While the onions are cooking, steam the 1/3 cup (packed) chopped cauliflower florets until fork tender.
- Meanwhile, slice the canary melon lengthwise. Scoop out the seeds and discard. Scoop out the flesh of the entire canary melon with a spoon, placing chunks into a bowl and reserving any juices.
- When the onions are tender and translucent, add the chunks of canary melon with juices, the 1/3 cup (packed) mango and the steamed cauliflower, and cook for 5 minutes at a gentle simmer, partially covered.
- Carefully spoon the mixture to a blender, along with the ½ tsp. fine garlic powder, 2 tsp. lemon juice, and 1 pinch cayenne.
- Very carefully as it’s hot, blend well for 1 to 2 minutes until very smooth. Pour into a bowl to chill in an ice bath or chill in the refrigerator. Before chilling, you may strain through a fine mesh sieve if desired.
- Once chilled, divide into two bowls. Divide the 2 Tbsp. plain plant-based yogurt between the two bowls, 1 dollop each. Do the same with the 2 Tbsp. seedless cucumber and 2 tsp. minced jalapeno.
- Garnish with fresh basil and a small drizzle of basil oil.