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Chilled Raspberry Soup

Recipe : Chilled Raspberry Soup

Procedure :
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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