Iced Raspberry Soup

Iced Raspberry Soup

  • Prep: 15 min
  • Cook Time: 10 min
  • Total: 25 min
  • Serving: 2-4

Imagine a bowl of Iced Raspberry Soup on a hot summer's day!  This unusual soup will be a big hit.


  • 2 chicken bouillon cubes
  • 1 1/2 cups boiling water
  • 2, 10 ounce packages frozen raspberries with juice, thawed
  • 1/2 cup pineapple juice
  • 2 tablespoons sugar
  • 1/2 cup sour cream
  • 2 tablespoons almonds, toasted and chopped


  1. Dissolve bouillon cubes in boiling water. Put raspberries through a food mill or sieve.
  2. Add bouillon, pineapple juice and sugar. Stir until sugar is dissolved. Chill.
  3. Serve in soup bowls. Top each serving with a dollop of sour cream and a sprinkling of almonds.


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