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Chilled Raspberry Soup
This gazpacho recipe from the Holland America Cruise Line is a yummy treat for berry lovers!
Serves 6.
INGREDIENTS:
- 2 pints fresh raspberries, gently washed
- 2 cups sour cream
- 1 cup whole milk
- 1 cup ginger ale
- 1/4 cup sugar
- 2 tablespoons triple sec
- 2 tablespoons fresh lemon juice
DIRECTIONS:
- Reserve 6 raspberries for garnish.
- In a blender or food processor, puree the remaining raspberries until smooth.
- Strain the mixture through a fine sieve over a nonreactive bowl, pushing through as much of the pulp as you can, leaving the seeds behind.
- Whisk the remaining ingredients, except for the reserved berries, into the puree.
- Cover and refrigerate until cold.
To serve, divide the soup among chilled bowls and garnish with the reserved raspberries.
VARIATIONS: For chilled blueberry soup, substitute blueberries for the raspberries.
Copyright © 2008-2015 DeeDee MacDonald
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