from Recipes 1-2-3 Menu Cookbook
by Rozanne Gold

2/4 cups buttermilk
10 ouncestrozen raspberries in syrup, at room temperature
1 teaspoon pumpkin pie spice

In the bowl of a food processor, put 2 cups buttermilk, raspberries with syrup, pinch of salt, and l/2 teaspoon pumpkin pie spice.

Process until very smooth. Chill for 2 hours, or until very cold.

Divide soup evenly among 4 flat bowls. Drizzle 1 tablespoon buttermilk over each and sprinkle with a little of the remaining pumpkin pie spice.

Serves 4 (makes 3 cups)

© 1998 by Rozanne Gold. Used by permission - www.TWBookmark.