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.