Raspberry Soup.

Red Wine. Cinnamon. Raspberries. Ice Cream.

Yes, these truly are a few of my favorite things. Let's just dissect each separately for a moment:

Red Wine - delicious. all the feels. i want some more. 

Cinnamon - with sugar. challenge. bubble gum. 

Raspberries - summer. juicy. sweet.

Ice Cream - need I say more?

Now what were to happen if I were to put these all together into one recipe? Sweet Mary and Joseph, I think we've found my dream recipe! Yes, I realize that marks the second cold soup recipe in two weeks, but I am just going to say stop it. Stop ruining my fun. It is almost the end of summer and I am going to make summer recipes as long as I would like. 

To be completely frank, this one threw me for a loop when I first tried it. Is it an appetizer? Is it a dessert? Honestly, I am still not 100% certain. All I know is that I find it strangely delicious. Besides the fact that I felt as though I was a vampire from True Blood, I would make this soup over and over again - both as an appetizer and dessert. In fact, couldn't I just throw this in a thermos and drink it throughout the day as a juice? 

"Hey Tommy - what juice cleanse are you on?"

"Oh, I just call it the red wine, raspberry, ice cream juice cleanse. It's all the rage right now!"

Just go with it, okay? If you give this recipe a try, let me know what you think in the comments below. Is it an appetizer? A dessert? Or do you agree with yours truly and clearly view this as the next hit juice cleanse?


| Raspberry Soup |
Recipe from Susan Branch's The Summer Book Cookbook


4 10 oz packages frozen raspberries (in juice), thawed
2 cups good red wine (Cabernet Sauvignon)
9 inches of cinnamon sticks
2 teaspoons cornstarch
1 pint vanilla ice cream


  1. Put raspberries, wine and cinnamon sticks in a saucepan; bring to boil, reduce heat and simmer gently for 15 minutes.
  2. Mix cornstarch with 1/2 cup water and gradually stir into soup; cook until thickened; cover and chill.
  3. When cold, remove the cinnamon sticks and press soup (in batches) through a sieve with a wooden spoon to remove seeds. 
  4. To serve, put 3-4 melonballers-full of ice cream in each bowl and add soup.