Date: Thu, 3 Aug 1995 08:37:36 -0400
Chilled Berry Soup
1/2 c. blueberries
1/2 c. raspberries
3 T. dry red wine
1 pint strawberries
1 c. apple juice
1-2 T. sugar
1 t. lemon zest
1 T. lemon juice
1/4 t. vanilla
FF sour cream, FF yogurt, mint sprigs for garnish
Marinate blueberries and raspberries in dry red wine for 1 hour.
Puree strawberries on pulse until smooth. Add: apple juice, sugar, lemon zest,
lemon juice, and vanilla. Bring mixture to a low boil, then remove from heat.
Cool, refrigerate for 1-2 hours.
Combine marinade and berries with cooled mixture. Ladle into 4 bowls.
Garnish with sprigs of mint and top with FF sour cream or FF yogurt.
Sorry no nutritional information available. From the Washington Post Food
Section - August 2, 1995.