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Cold Raspberry Soup Recipe
Cold Raspberry Soup Recipe photo by Taste of Home

Cold Raspberry Soup Recipe

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"I received this recipe 20 years ago and improved upon it," says Nola Rice of Miami, Arizona. "I serve my friends this delightful soup for lunch, usually with a large tomato stuffed with chicken or shrimp salad and homemade rolls."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4-6 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 cup) equals 192 calories, 7 g fat (5 g saturated fat), 27 mg cholesterol, 21 mg sodium, 28 g carbohydrate, 6 g fiber, 2 g protein.

Directions

  1. 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

Nutritional Facts

1 serving (1 cup) equals 192 calories, 7 g fat (5 g saturated fat), 27 mg cholesterol, 21 mg sodium, 28 g carbohydrate, 6 g fiber, 2 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Jul. 2, 2008

double yummy yum yum

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