Cold Raspberry Soup

Ingredients:

4 cups fresh or frozen unsweetened raspberries

1/4 cup white grape juice

1 teaspoon red wine vinegar

3/4 cup granulated sugar

1 cup (8 ounces) sour cream

Directions:

In a blender or food processor, combine the raspberries, grape juice, vinegar and sugar; cover and process until pureed. Transfer to a bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour before serving in a chilled soup bowl. Yield: 4-6 servings