- 1/3 cup cranberry juice
- 1/3 cup sugar
- 5-1/3 cups plus 12 fresh raspberries, divided
- 1-1/3 cups plus 2 tablespoons sour cream, divided
- In a blender, combine the cranberry juice, sugar and 5-1/3 cups raspberries; cover and process until blended. Strain and discard seeds. Stir in 1-1/3 cups sour cream. Cover and refrigerate for at least 2 hours.
- To serve, pour 1/4 cup of soup into 12 cordial glasses. Top each with a raspberry and 1/2 teaspoon sour cream. Yield: 12 servings.
Originally published as Chilled Raspberry Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p27
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Reviewed Dec. 7, 2013
Reviewed Nov. 29, 2011
"Delicious! I used vanilla yogurt in place of sour cream out of preference. My soup had a definite 'raspberry red' tint to it unlike the picture, and I was quite pleased. Beautiful!"