Cold Raspberry Soup Recipe
- 4 cups fresh or frozen raspberries, thawed
- 1/4 cup dry red wine or white grape juice plus 1 teaspoon dry red wine or white grape juice
- 1/2 to 3/4 cup sugar
- 1 cup (8 ounces) sour cream
- In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour. Yield: 4-6 servings.
Originally published as Cold Raspberry Soup in Quick Cooking July/August 2004, p65
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Cold Raspberry Soup
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jul. 2, 2008
"double yummy yum yum"