Ingredients for Cold Raspberry Soup
- Fresh Raspberries
- 1/2 cup granulated sugar
- Dry Red Wine
- 1/2 cup sour cream
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How to Make Cold Raspberry Soup
- Combine 2 cups fresh raspberries, 1/2 cup granulated sugar, and 1/4 cup dry white wine in a blender.
- Blend until completely smooth. If the mixture is too thick, add 1-2 tablespoons of water to achieve desired consistency.
- Gently stir in 1/2 cup sour cream.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the soup to chill thoroughly.
- Before serving, taste and adjust sweetness if needed. Garnish with a dollop of sour cream and a few fresh raspberries for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
129g
Fat
33g
Carbs
13g