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Main dishes

Basil, Sour Cream & Summer Tomato Soup

photo by:kraft
Gazpacho at its finest! Sour cream and hot pepper sauce make a creamy-spicy base for fresh basil and tomatoes in this awesome summer soup.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
6 servings

What You Need

1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup  hot pepper sauce, divided
2
lb.  tomatoes, chopped
1
 cucumber, peeled, seeded and chopped
1
 green pepper, chopped
2
cloves  garlic
1
small   onion, chopped
1/4
cup  KRAFT Balsamic Vinaigrette Dressing
1/2
tsp.  Worcestershire sauce
1/4
tsp.   dried Mexican oregano
30
 whole wheat saltine crackers

Make It

MIX sour cream and 3 Tbsp. pepper sauce until blended. Refrigerate until ready to use.

COMBINE remaining pepper sauce and all other remaining ingredients except crackers. Blend, in batches, in blender until smooth. Pour into large bowl.

REFRIGERATE 1 hour or until chilled. Serve topped with sour cream with crackers on the side.

Kraft Kitchens Tips

Make Ahead
For best flavor, refrigerate soup overnight before serving.
Purchasing Fresh Tomatoes
Ripe tomatoes should be firm and free of any soft spots, bruises or signs of mold. They should have bright shiny skins, feel heavy for their size and boast a lovely fresh tomato fragrance.
How to Ripen Tomatoes
Most tomatoes require some ripening at home. To do so, place tomatoes in a closed brown paper bag and store at room temperature away from direct sunlight. After tomatoes turn red, remove them from the bag and store at room temperature for up to 3 days.
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