Cool Raspberry Soup


August 13, 2015

Great soup for a special dinner


20 oz. frozen raspberries, thawed, or use fresh raspberries

1 1/4 cups water

1/4 cup white wine, optional

1 cup cran-raspberry juice

1/2 cup sugar

1 1/2 tsps ground cinnamon

2 whole cloves

1 Tbsp. lemon juice

1 carton (8 oz) raspberry-flavored yogurt

1/2 cup sour cream


1In a blender, puree raspberries, water, and wine (if desired).

2Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon, and cloves

3bring just to a boil over medium heat.

4Remove from the heat, strain, and allow to cool.

5Whisk in lemon juice and yogurt.


7To serve, pour into small bowls and top with a dollop of sour cream.

8Yield: 4-6 servings.