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.