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Chilled Raspberry Soup Recipe
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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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