Taste of Home
Cold Raspberry Soup
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 4-6 servings.
"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."
Ingredients
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4 cups fresh or frozen raspberries, thawed
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1/4 cup dry red wine or white grape juice plus 1 teaspoon dry red wine or white grape juice
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1/2 to 3/4 cup sugar
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1 cup sour cream
Directions
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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.
Nutrition Facts
1 cup: 192 calories, 7g fat (5g saturated fat), 27mg cholesterol, 21mg sodium, 28g carbohydrate (21g sugars, 6g fiber), 2g protein.
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