Chilled Raspberry Soup Recipes

CHILLED RASPBERRY SOUP

Steps:

• In a blender, combine the cranberry juice, sugar and 5-1/3 cups raspberries; cover and process until blended. Strain and discard seeds. Stir in 1-1/3 cups sour cream. Cover and refrigerate for at least 2 hours., To serve, pour 1/4 cup of soup into 12 cordial glasses. Top each with a raspberry and 1/2 teaspoon sour cream.

CHILLED RASPBERRY SOUP

Steps:

• Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
• Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

RASPBERRY SOUP

Steps:

• Puree raspberries through a sieve or a food mill.
• Blend sugar and sour cream together and stir into raspberry puree. Stir in wine and water.
• Chill thoroughly before serving.

COLD RASPBERRY SOUP

Steps:

• In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour.

CHILLED RASPBERRY SOUP

Steps:

• Mash berries, water and wine together.
• Place in blender and puree.
• Put in large pot.
• Add cranberry juice, sugar, cinnamon and cloves.
• Bring just to a boil over med heat.
• Strain and cool.
• Whisk in lemon juice and yogurt.
• Chill.
• Serve with a dollop of sour cream.

CHILLED RASPBERRY SOUP

Steps:

• 1. At least 2 1/2 hours or up to 4 1/2 hours before serving:2. In a blender container, place raspberries cover. Blend at high speed for 45 seconds or until smooth. Strain raspberries through a sieve by pressing with the back of a spoon to remove seeds.3. In a medium bowl, stir raspberry purée and sour cream until smooth. Stir in heavy cream, sherry and grenadine.4. In a small saucepan, mix gelatin and water let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Stir into raspberry mixture until well blended. Cover and chill for 2 to 4 hours.5. Spoon raspberry mixture into sherbet glasses. Top with whipped cream and mint leaves if desired.

CHILLED RASPBERRY SOUP

Steps:

• 1. At least 2 1/2 hours or up to 4 1/2 hours before serving:2. In a blender container, place raspberries cover. Blend at high speed for 45 seconds or until smooth. Strain raspberries through a sieve by pressing with the back of a spoon to remove seeds.3. In a medium bowl, stir raspberry purée and sour cream until smooth. Stir in heavy cream, sherry and grenadine.4. In a small saucepan, mix gelatin and water let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Stir into raspberry mixture until well blended. Cover and chill for 2 to 4 hours.5. Spoon raspberry mixture into sherbet glasses. Top with whipped cream and mint leaves if desired.

CHILLED RHUBARB AND RASPBERRY SOUP

Steps:

• Bring sugar, vanilla bean seeds and pod, rhubarb, and water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat, and add raspberries and 1 to 2 tablespoons sugar if desired, depending on sweetness of the fruit. Let cool for 30 minutes.
• Gently mash fruit with a ladle. Strain through a coarse sieve into a large bowl; discard solids. Chill soup at least 3 hours or up to overnight. Garnish each serving with a scoop of vanilla ice cream and raspberries if desired.

COLD RASPBERRY SOUP

Steps:

• Place raspberries, sugar and wine in blender. Cover and blend until smooth. Stir in sour cream. Cover and refrigerate 1-2 hours until cold.
• Serve with dollops of sour cream and raspberries if desired.