Red Wine And Berry Soup

• 1 bottle medium-body red wine
• 1 cinnamon stick
• 1 clove
• 1 vanilla bean, split in half
• 3/4 cup sugar
• 1/2 lemon, sliced
• 1 1/2 pints hulled strawberries
• 1 1/2 pints raspberries
• 1 pint blueberries
• 1/2 pint blackberries
• Yogurt ice cream or raspberry sorbet, optional
• Fresh mint sprigs

1. Combine wine, cinnamon, clove, vanilla, sugar and lemon in saucepan.
2. Bring to boil.
3. In bowl, combine 1 pint strawberries, 1 pint raspberries, 1/2 pint blueberries and all the blackberries.
4. Puree in two batches in food processor.
5. Add to saucepan, return to simmer, strain, cool to room temperature, and then refrigerate for 2 hours.
6. Slice remaining strawberries, and divide among eight soup plates.
7. Scatter in remaining berries.
8. Pour cooled soup over; add a scoop of ice cream or sorbet, if desired, and garnish with mint.

red wine, cinnamon, clove, vanilla bean, sugar, lemon, strawberries, pints raspberries, blueberries, blackberries, yogurt ice cream, mint sprigs

Taken from cooking.nytimes.com/recipes/7675 (may not work)