I get comments all the time that chilled (fruit) soup is not something most people have ever tasted, let alone prepared. This recipe, which happens to be a family favorite is EASY. Not to mention delicious and healthy. Give it a whirl.
Chilled Raspberry Soup
1 Bag (20-24 oz.) frozen raspberries, no need to thaw
1 1/4 c. water
1 c Cran-Raspberry juice
1/2 c sugar
1 1/2 tsp. ground cinnamon
3 whole cloves
1 Tbsp. lemon juice
1 carton (8 oz.) raspberry flavored yogurt
In a large saucepan, combine thawed raspberries, water, cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate for several hours (overnight is best).
Yield: 4-6 servings