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Cool Raspberry Soup

An exquisite combination of spices and a rich berry flavor make this beautiful soup so refreshing. It's a lovely and tasty way to begin a luncheon. Your guests will rave about the special treat. —Janet Mooberry, Peoria, Illinois
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    4-6 servings

Ingredients

  • 1 package (20 ounces) frozen unsweetened raspberries, thawed
  • 1-1/4 cups water
  • 1/4 cup white wine, optional
  • 1 cup cran-raspberry juice
  • 1/2 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 3 whole cloves
  • 1 tablespoon lemon juice
  • 1 cup raspberry yogurt
  • 1/2 cup sour cream

Directions

  • In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool.
  • Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.
Nutrition Facts
1 cup: 207 calories, 4g fat (3g saturated fat), 15mg cholesterol, 33mg sodium, 39g carbohydrate (33g sugars, 3g fiber), 3g protein.

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