Chilled Berry Soup

This is just so refreshing on a hot summer day. Great as a first course with grilled meat. I have made this over the years and it never turns out quite the same, but it is always good.. I used a mix of frozen strawberries, blackberries, Blueberries and raspberries for this version but fresh is great if you have ripe fruit. Adapted from an Old James McNair cookbook. I love his cookbooks.

Ingredients

6 cups stemmed ripe berries such as strawberries, raspberries, or blackberries (one kind or assortment), or frozen mixed berries
1 cup orange juice or apple juice
½ cup sugar, or to taste
2 cups Asti Spumante, Champagne, or other sparkling wine

Directions

  • Working in batches, if necessary, combine the berries and juices in a food processor or blender and puree until fairly smooth.
  • Transfer to a glass ceramic bowl and stir in the sugar and sparkling wine. Cover and refrigerate until chilled, at least 2 hours or as long as overnight.
  • Ladle into chilled bowls



Serves 6 as a soup course or dessert.

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