Recipe - Chilled Raspberry Soup

Jim Vorheis
1 One half tablespoon Unflavored gelatin
1/3 cup Cold water
Three fourths cup Hot water
30 ounce Frozen raspberries, thawed
3 One half cup Sour cream (28oz)
1 1/3 cup Pineapple juice
1 1/3 cup Half and half
1 1/3 cup Dry sherry
1/3 cup Grenadine
2 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini