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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I received this recipe 20 years ago and improved upon it, says Nola Rice of Miami, Arizona. I serve my friends this delightful soup for lunch, usually with a large tomato stuffed with chicken or shrimp salad and homemade rolls. Ingredients:
4 cups fresh or frozen raspberries, thawed |
1/4 cup dry red wine or white grape juice plus 1 teaspoon dry red wine or white grape juice |
1/2 to 3/4 cup sugar |
1 cup (8 ounces) sour cream |
Directions:
1. In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour. Yield: 4-6 servings.
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