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Cool Raspberry Soup

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
1

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

2

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

3

bring just to a boil over medium heat.

4

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

5

Whisk in lemon juice and yogurt.

6

Refrigerate.

7

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

8

Yield: 4-6 servings.