Serves: 4
Total Calories: 224
Put water, raspberries with their juice, and lemon juice in blender or food processor blend on high until smooth. Pour through a fine strainer to remove seeds. Pour into 4 sherbet glasses and chill 30 minutes. Carefully pour cream down side of glass so a thin layer floats on top of soup.
Note: Do not mistake this elegant soup for an appetizer it is very much a dessert.
This Chilled Raspberry Soup recipe is from the Recipes for Busy Days Cookbook. Download this Cookbook today.
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