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| Apricot Raspberry Soup |
| This recipe is sure to put the cool back in those hot August days. This sweet and tangy chilled soup can be served as a breakfast item, a dessert, or as a light refreshment before an evening stroll along the lake.
Ingredients 1 pint red raspberries 1/4 cup sugar 2 Tablespoons fresh lemon juice 12 apricots, peeled and pitted 1 1/2 cups apricot nectar 1/2 cup yogurt Method Combine the raspberries, sugar, and lemon juice in a food processor or blender, and process until smooth. Press the puree through a sieve to remove the seeds. Combine half of the raspberry puree with the apricots and apricot nectar in a food processor or blender, and process until smooth. Add the yogurt and process until just combined. Spoon the soup into chilled bowls, swirl in the remaining raspberry puree, and serve. NOTE: The raspberry puree may be made up to 24 hours in advance and refrigerated until you are ready to make up the soup. Blend it with the apricots just before serving. |
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