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Chilled Raspberry Soup

We recently took an Alaskan Cruise and I really enjoyed the Chilled Raspberry Soup. There were a few culinary classes offered during our cruise and I couldn't resist taking them in. I asked the chef if I could share this recipe and she said: "of course...many people take this one home to share". 
It's a perfect hot summer's day soup to serve before the main course. 
  • 2 pints fresh raspberries, (or frozen and thawed) 
  • 2 cups sour cream
  • 1 cup whole milk
  • 1 cup ginger ale
  • 1/4 cup sugar
  • 2 tablespoons triple sec (or 2 tbsp orange juice if you want a non-alcoholic choice) 
  • 2 tablespoons freshly squeezed lemon juice
  1. Reserve 6 raspberries for garnish. 
  2. Use a blender or food processor to puree raspberries until smooth. 
  3. Over a non-reactive bowl strain pureed fruit through a cheesecloth or fine sieve to remove seeds. Discard seeds.
  4.  Whisk together remaining ingredients, and add in the pureed and sieved raspberries.
  5. Pour soup into a glass jar or bowl. Cover well and refrigerate until very cold.
  6. I like to place individual serving bowls in the refrigerator for about an hour before serving soup. Add chilled soup to chilled bowls. Garnish with remaining raspberries and serve immediately. 


  1. Y'all have the best this chilled soup!

  2. Raspberries are my vary favorite so I can't wait to try this. You gals come up with the best recipes. Thank you!

  3. Kathy, this sounds so refreshing and it's pretty too.

  4. Was this from a Holland-America cruise? I loved my cooking class on HAL (especially when the ship was moving up and down as the pots were boiling & bubbling away on the stove!). This chilled soup looks and sounds wonderful...will try it soon. Thanks! AnnZ

    1. Yes it was HA. We had only one evening of rough waters. Enjoy the soup.

  5. I'm guessing this recipe makes approx. 8 appetizer servings?

  6. If you use blueberries, no need to strain seeds! Blueberry soup is great!