COLD RASPBERRY SOUP
- 4 cups raspberries
- 1/2 cup sugar
- 1/4 cup dry red wine or cranberry juice cocktail
- 1 cup sour cream
1. Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
2. 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.