Cold Raspberry Soup (Makes 4-6 Servings)

This lovely cold soup recipe is a great way to showcase red raspberries. It’s quick to fix and stores well in the refrigerator.

4 cups fresh or frozen unsweetened raspberries, thawed
1/4 cup white grape juice plus 1 teaspoon red wine vinegar or 1/4 cup red wine
1/2 to 3/4 cup sugar
1 cup light or regular sour cream

1. In blender or food processor, combine raspberries white grape juice and red wine vinegar or 1/4 cup red wine.

2. Strain seeds, if desired (I do.)

3. Transfer to a bowl; whisk in sour cream until blended.

4. Cover and refrigerate for at least an hour.