Cold Raspberry Soup
"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 TimePrep: 10 min. + chilling
- 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
- 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 Facts1 cup: 192 calories, 7g fat (5g saturated fat), 27mg cholesterol, 21mg sodium, 28g carbohydrate (21g sugars, 6g fiber), 2g protein.
Originally published as Cold Raspberry Soup in Quick Cooking July/August 2004