Title: Chilled Raspberry Soup
Categories: Soup
Yield: 12 Servings

		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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