Cold Raspberry Soup Recipe

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

Read Reviews
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Publisher Photo
"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."
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Directions

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

  • 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
  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

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huguette User ID: 3073798 118139
Reviewed Jul. 2, 2008

"double yummy yum yum"

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