Total Time
24hrs 15mins
Prep 15 mins
Cook 24 hrs

I used to work in a brunch restaurant and when this soup was served, it always sold out very quickly. It is light and refreshing and perfect at a baby or bridal shower or even a ladies' luncheon. The restaurant owner shared the recipe with me, but I lost it without ever having made it. After much experimentation, I finally came up with a version that I liked and have been making it now for several years when fresh watermelon is in season. It isn't quite the same, but I still liked it enough to share. I like to serve with this chicken salad sandwiches. Cook time is for chilling overnight. Makes one blender full of soup.

Ingredients Nutrition


  1. Puree watermelon chunks in blender until smooth.
  2. Add vanilla, sugar, and using an ordinary flatware soup spoon, add 3 dollops of sour cream (about 1/2 cup total), blending well.
  3. Taste and add a little more sugar if needed- if you added too much sour cream, you may need a little more watermelon.
  4. Chill overnight and serve garnished with a couple of mint leaves atop each bowl.


Most Helpful

Well, I for one liked it, but my family thought it was a little strange. The kids had some but hubby wouldn't eat it...his loss!

nmjunko August 09, 2003

Yummy! Yummy! Yummy! This was soooo good! I was a little tentative at first, but I am totally won over to this recipe. I will be eating this a lot in summer as it is so light and refreshing and very easy to make. I used a very low fat natural yoghurt, which tastes a lot like sour cream to me, rather than the sour cream. Made the recipe even healthier!

dale! July 11, 2003

Sorry, but this did not register very good w/my taster. I've put it in the freezer to see if making an icie out of it will make it better....nope, not much

Thellie July 06, 2005

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