Chilled Raspberry Soup

16.10.2008 | Author: Cook | Posted in Soups
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Chilled Raspberry Soup


Servings: 12
Ingredients: 

  • Jim Vorheis
    • 

  • 1 1/2 tb Unflavored gelatin
    • 

  • 1/3 c  Cold water
    • 

  • 3/4 c  Hot water
    • 

  • 30 oz Frozen raspberries, thawed
    • 

  • 3 1/2 c  Sour cream (28-oz)
    • 

  • 1 1/3 c  Pineapple juice
    • 

  • 1 1/3 c  Half and half
    • 

  • 1 1/3 c  Dry sherry
    • 

  • 1/3 c  Grenadine
    • 

  • 2 tb Lemon juice
    • 

  • Mint
    • 

  • Whole raspberries
    •

Soak gelatin in cold water for 5 minutes. Stir in hot water and dissolve
over low heat. Push raspberries through a strainer to remove seeds, then
puree. Combine all ingredients and place in a glass bowl. Cover and
refrigerate overnight. Garnish with mint and/or whole raspberries.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis





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