Chilled Berry Soup

• 1 pint blueberries
• 1 pint strawberries, hulled and coarsely chopped
• 1 cup raspberries
• 2 medium peaches or nectarines, chopped
• 4 cups raspberry or strawberry juice
• 1/3 cup dry red or white wine
• Juice of 1/2 lemon
• 1 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• Natural granulated sugar, maple syrup, or agave nectar to taste, if needed
• Sliced strawberries for garnish

1. Combine all the ingredients except the last two in a soup pot.
2. Bring to a rapid simmer, then lower the heat.
3. Cover and simmer gently for 10 to 15 minutes, or until the fruit is tender.
4. Remove from the heat.
5. Taste the soup, and if youd like it sweeter, add sweetener of your choicedepending on the sweetness of the fruit and the fruit juice, you may not need to add sweetener at all, or very little.
6. Allow the soup to cool to room temperature, then refrigerate until thoroughly chilled.
7. Garnish each serving with a few strawberry slices.
8. Per serving:
9. Calories: 162
10. Total fat: 1g
11. Protein: 2g
12. Fiber: 6g
13. Carbohydrate: 38g
14. Cholesterol: 0mg
15. Sodium: 9mg

blueberries, strawberries, raspberries, peaches, raspberry, dry red, lemon, cinnamon, ground allspice, ground nutmeg, sugar, strawberries

Taken from www.epicurious.com/recipes/food/views/chilled-berry-soup-378987 (may not work)