Family and friends enjoy sipping this lovely chilled soup. I often use a sugar substitute and reduced-fat sour cream to make it a little lighter.
—AMY WENGER SEVERANCE, CO
PREP: 20 MIN. + CHILLING • MAKES: 12 SERVINGS
1/3 cup cranberry juice
1/3 cup sugar
5 1/3 cups plus 12 fresh raspberries, divided
1 1/3 cups plus 2 tablespoons sour cream, divided
1. In a blender, combine 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.
2. To serve, pour 1/4 cup of soup into 12 cordial glasses. Top each with a raspberry and 1/2 teaspoon sour cream.