Raspberry Soup

By Florence Fabricant

Published August 28, 1982

Total Time
10 minutes, plus chill time
Rating
4(14)
Comments
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Featured in: FOOD; COLD SOUPS: AS AN ENTREE, LIGHT LUNCH OR A DESSERT

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Ingredients

Yield:6 servings

  • 2 cups fresh raspberries

  • ⅓ cup sugar

  • ¾ cup sour cream

  • ¾ cup dry red wine

  • 1 ½ cups cold water

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

18 grams carbs; 17 milligrams cholesterol; 146 calories; 1 gram monosaturated fat; 3 grams saturated fat; 6 grams fat; 3 grams fiber; 13 milligrams sodium; 1 gram protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Puree raspberries through a sieve or a food mill.

  2. Step 2

    Blend sugar and sour cream together and stir into raspberry puree. Stir in wine and water.

  3. Step 3

    Chill thoroughly before serving.

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4 out of 5
14 user ratings
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