"I received this recipe 20 years ago and improved upon it," says Nola Rice of Miami, Arizona. "I serve my friends this delightful soup for lunch, usually with a large tomato stuffed with chicken or shrimp salad and homemade rolls."
Ingredients
- 4 cups fresh or frozen raspberries, thawed
- 1/4 cup dry red wine or white grape juice plus 1 teaspoon dry red wine or white grape juice
- 1/2 to 3/4 cup sugar
- 1 cup sour cream
Directions
- 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.
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