One of the things I love on the cruise ship is the chilled soup you can have as an appetizer before dinner. This is one of my favorites.
Chilled Raspberry Soup
2 pints fresh raspberries, gently washed. Can use frozen but then use less sugar
2 cups sour cream-can be omitted which I do, but I do use it as a garnish-just a few dots on top.
1 cup whole milk
1 cup cold ginger ale
1/4 cup sugar
2 T triple sec (optional)
2 T fresh lemon juice
Reserve a few raspberries for garnish. In a blender or food processor, puree the remaining raspberries until smooth. Strain the mixture through a fine sieve over a non-reactive bowl. Push through as much of the pulp as you can, leaving the seeds behind. A food mill makes it a lot easier. Whisk the remaining ingredients, except for reserved berries and ginger ale, into the puree. Cover and refrigerate until very cold. Add ginger ale just before serving. To serve, divide the soup among chilled bowls and garnish with the reserved raspberries and sour cream, if desired. Makes 6 servings.