Chilled Raspberry Soup

Recipe from

Oxmoor House


3 1/2 cups fresh raspberries, washed
3 cups water
1 cup rosé wine
3/4 cup sugar
Pinch of salt
1 (8-ounce) carton commercial sour cream
Lime slices
Additional fresh raspberries


Place raspberries in container of an electric blender; process until smooth. Press through a sieve; discard seeds.

Pour pureed raspberries into a medium saucepan; stir in water, wine, sugar, and salt. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Remove from heat; cool to room temperature. Add sour cream; blend well with a wire whisk. Cover; chill several hours.

Serve soup in chilled dessert bowls; garnish each serving with a lime slice and raspberry.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
My Notes

Only you will be able to view, print, and edit this note.

Add Note