Raspberry Soup

Cool and refreshing. Nice for any time of day.


  • 1 bag (20 oz.) frozen raspberries, thawed
  • 1 1/4 cups water
  • 1/4 cup white wine, optional
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  • 1 cup cran-raspberry juice
  • 1/2 cup sugar
  • 1 1/2 tsp. ground cinnamon
  • 1 Tbsp. lemon juice
  • 1 carton (8 oz.) raspberry yogurt
  • 1/2 cup sour cream


In a blender, puree raspberries, water, and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, and cinnamon. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.

Servings: 4-6
Time:5-10 Minutes Preparation Time
0 Minutes Cooking Time

By duckie-do from Cortez, CO


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