Sour cream and hot sauce give this savory watermelon soup its creamy-spicy appeal. Add fresh mint, top with more sour cream—and prepare for compliments.
What You Need
Original recipe yields 8 servings
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. hot pepper sauce
5 cups watermelon chunks (1 inch)
1 large cucumber, peeled, seeded and chopped
3 stalks celery, chopped
1 yellow pepper, seeded, chopped
3/4 cup chopped red onion s
1/4 cup tightly packed chopped fresh mint
1/4 cup lime juice
40 saltine crackers
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Let's Make It
Mix sour cream and pepper sauce until blended. Refrigerate until ready to use.
Combine watermelon, vegetables, mint and lime juice. Add to blender in batches; blend until smooth. Transfer to another bowl.
Refrigerate 1 hour or until chilled. Top with sour cream. Serve with crackers.
For best flavor, prepare this soup ahead of time. Refrigerate at least 1 hour or up to 24 hours before serving.
Garnish with finely chopped watermelon and fresh mint leaves just before serving.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.