Fustini's Oils and Vinegars
Watermelon Soup

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Watermelon Soup


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Watermelon Soup

Submitted by Corporate Chef Andy Stewart


  • 1 small seedless watermelon, all rind removed and cut into small cubes
  • 2 jalapeno - minced
  • 3 tablespoons Fustini’s Ginger and Honey balsamic
  • 3 tablespoons Pure Michigan honey (divided)
  • salt and pepper
  • 1/4 cup sour cream
  • 2 tablespoons heavy cream
  • fresh mint leaves for garnish


Makes Approximately 2 Quarts


Step 1. 

Place watermelon, jalapeno, Fustini’s Ginger and Honey Balsamic Vinegar and  Great Lakes Honey into blender cup and process until smooth. Adjust seasoning with salt and pepper.

Step 2. 

In a separate bowl, mix sour cream heavy cream and remaining Great Lakes Honey until smooth. Pour some of the soup into a service bowl, dot some of the sour cream on top and garnish with a mint sprig.

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