Chilled Raspberry Soup: The Best Chilled Raspberry Soup Recipe from Cook'n

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	Chilled Raspberry Soup

Serves: 4

Print this Recipe

   1 cup water
   2 10-ounce packages raspberries thawed
   1 teaspoon lemon juice fresh
   1/2 cup cream

Put water, raspberries with their juice, and lemon juice in blender or food processor; blend on high until smooth. Pour through a fine strainer to remove seeds. Pour into 4 sherbet glasses and chill 30 minutes. Carefully pour cream down side of glass so a thin layer floats on top of soup.

Note: Do not mistake this elegant soup for an appetizer; it is very much a dessert.

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