Best Chilled Raspberry Soup Recipes

CHILLED RASPBERRY SOUP

Steps:

• In a blender, combine the cranberry juice, sugar and 5-1/3 cups raspberries; cover and process until blended. Strain and discard seeds. Stir in 1-1/3 cups sour cream. Cover and refrigerate for at least 2 hours., To serve, pour 1/4 cup of soup into 12 cordial glasses. Top each with a raspberry and 1/2 teaspoon sour cream.

CHILLED RHUBARB AND RASPBERRY SOUP

Steps:

• Bring sugar, vanilla bean seeds and pod, rhubarb, and water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat, and add raspberries and 1 to 2 tablespoons sugar if desired, depending on sweetness of the fruit. Let cool for 30 minutes.
• Gently mash fruit with a ladle. Strain through a coarse sieve into a large bowl; discard solids. Chill soup at least 3 hours or up to overnight. Garnish each serving with a scoop of vanilla ice cream and raspberries if desired.

CHILLED RASPBERRY SOUP

Steps:

• Mash berries, water and wine together.
• Place in blender and puree.
• Put in large pot.
• Add cranberry juice, sugar, cinnamon and cloves.
• Bring just to a boil over med heat.
• Strain and cool.
• Whisk in lemon juice and yogurt.
• Chill.
• Serve with a dollop of sour cream.

CHILLED BEET AND RASPBERRY SOUP

Steps:

• To cook beets:
• Wash and trim stems from beets.
• Place in 4-quart pot. Add 3 quarts water.
• Bring to a boil over high heat. Reduce heat to medium.
• Simmer, uncovered, for 40 minutes or until beets are tender when pierced with knife.
• Drain.
• Place under cold running water.
• Peel off skins.
• Cut beets into large chunks.
• Set aside.
• To cook soup:
• Melt butter in stockpot over medium-high heat.
• Add garlic, onions, celery and beets. Saute for 5 to 7 minutes, stirring frequently.
• Add chicken stock.
• Bring to a boil.
• Reduce heat to medium.
• Simmer for 30 minutes.
• To finish soup: Remove from heat. Add raspberries.

CHILLED RASPBERRY SOUP

Steps:

• 1. Combine all ingredients in blender and blend on high until very smooth. Serve chilled.

CHILLED RASPBERRY SOUP

Steps:

• 1. At least 2 1/2 hours or up to 4 1/2 hours before serving:2. In a blender container, place raspberries cover. Blend at high speed for 45 seconds or until smooth. Strain raspberries through a sieve by pressing with the back of a spoon to remove seeds.3. In a medium bowl, stir raspberry purée and sour cream until smooth. Stir in heavy cream, sherry and grenadine.4. In a small saucepan, mix gelatin and water let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Stir into raspberry mixture until well blended. Cover and chill for 2 to 4 hours.5. Spoon raspberry mixture into sherbet glasses. Top with whipped cream and mint leaves if desired.

CHILLED RASPBERRY SOUP

Steps:

• 1. Put raspberries and 1/4 cup of the water in blender container. blend till smooth. in large pan, mix pureed fruit, remaining 1 1/4 cups water, cranberry juice cocktail, sugar, cinnamon stick, and cloves.
• 2. Cook over medium heat til mixture begins to boil; remove from heat. Cool. Strain soup into large bowl. Add lemon juice and yogurt. Whisk til well blended (If desired, you can pour mixture into blender container and blend at low speed til smooth)
• 3. Cover and refrigerate til cold. Pour into individual serving dishes. Top each with sour cream; sprinkle with cinnamon. Makes 9 servings.

CHILLED RASPBERRY SOUP

Steps:

• Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
• Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.