Chilled Raspberry Soup

Friend Lynda R. made this wonderful chilled soup, inspired by her recent month long cruise in the Antarctic- where each day they were served a different chilled fruit soup.  Lynda enjoyed hers for dessert or it would be a great appetizer for a hot summer day served with a grilled sandwich and salad.  This recipe is a winner!

Chilled Raspberry Soup

yield: 6 servings

2 pints fresh raspberries, gently washed

2 cups sour cream

1 cup whole milk

1 cup ginger ale

1/4 cup sugar

2 Tbsp. fresh lemon juice

Mint leaves, for garnish

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 and a sprig of mint.

Variation:  for chilled blueberry soup, substitute blueberries for the raspberries.