Raspberry Soup

• 2 cups fresh raspberries
• 13 cup sugar
• 3/4 cup sour cream
• 3/4 cup dry red wine
• 1 1/2 cups cold water

1. Puree raspberries through a sieve or a food mill.
2. Blend sugar and sour cream together and stir into raspberry puree.
3. Stir in wine and water.
4. Chill thoroughly before serving.

fresh raspberries, sugar, sour cream, red wine, cold water

Taken from cooking.nytimes.com/recipes/10054 (may not work)