Raspberry Soup

Cool and refreshing. Nice for any time of day.

Ingredients:

• 1 bag (20 oz.) frozen raspberries, thawed
• 1 1/4 cups water
• 1/4 cup white wine, optional
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• 1 cup cran-raspberry juice
• 1/2 cup sugar
• 1 1/2 tsp. ground cinnamon
• 1 Tbsp. lemon juice
• 1 carton (8 oz.) raspberry yogurt
• 1/2 cup sour cream

Directions:

In a blender, puree raspberries, water, and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, and cinnamon. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.

By Monica from Cortez, CO