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Chilled Raspberry Soup

Yield about 2 1/2 quarts


  • 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

How to Make It

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

  2. 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.

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

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