Becky Luigart-Stayner
Yield
4 servings

How to Make It

Step 1

To prepare soup, place first 3 ingredients in a blender, and process until smooth. Strain the raspberry mixture through a sieve into a medium saucepan. Stir in wine, 1/4 cup sugar, and cinnamon. Bring to a boil over medium heat; cook 2 minutes. Remove from heat. Place in a large bowl; cover and chill 3 hours. Stir in yogurt.

Step 2

To prepare the garnish, place blueberries and remaining ingredients in a blender; process until smooth. Strain blueberry mixture through a sieve.

Step 3

Spoon 1 cup soup into each of 4 bowls. Drizzle each serving with 1 tablespoon garnish.

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