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Ingredients:
2 cups buttermilk
10 ounces frozen raspberries in syrup, at room temperature
1 teaspoon pumpkin pie spice
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
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) Recipe submitted by:
Entertaining 1-2-3 This recipe is from Entertaining 1-2-3: More than 300 Recipes for Food and Drink Using Only 3 Ingredients, by Rozanne Gold. Copyright © 1999 by Rozanne Gold. Used with permission of ThoughtsForFood.net. Click here to find out more about this book, in which Chef Gold proves that party food can be not only easy to prepare, but beautiful to look at and delicious to eat.  For more information: Find a recipe | Come add a recipe | Share this recipe
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