Cold Raspberry Soup

Name: Cold Raspberry Soup
Prep time: 10 min
Total time: 10 min
Yield: 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 sour cream

"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

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 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.