Chilled raspberry soup
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Jim Vorheis | ||
| 1½ | tablespoon | Unflavored gelatin |
| ⅓ | cup | Cold water |
| ¾ | cup | Hot water |
| 30 | ounces | Frozen raspberries, thawed |
| 3½ | cup | Sour cream (28-oz) |
| 1⅓ | cup | Pineapple juice |
| 1⅓ | cup | Half and half |
| 1⅓ | cup | Dry sherry |
| ⅓ | cup | Grenadine |
| 2 | tablespoons | Lemon juice |
| Mint | ||
| Whole raspberries | ||
Directions
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