COLD SOUPS: Berries, especially fresh ones, are excellent ingredients for cold soups. Here are 2 recipes to share.

RASPBERRY SOUP:

2 cups fresh or a 15-oz pkg. of frozen raspberries     

sugar to taste, about 1/3 cup

½ cup yogurt                                                               

1 ½ cups cold water

1 cup dry red wine                                                      

orange or almond liqueur, optional

yogurt to garnish

Puree raspberries in a food processor or blender. Press through a sieve. Add sugar to taste. Add yogurt. Stir in wine and water, and a drop or two of liqueur, if desired.

Refrigerate in a covered glass bowl for at least 1 hour. Serve in chilled bowls garnish with a swirl of yogurt.

STRAWBERRY SOUP:

4 cups fresh strawberries                                            

1 ripe banana, cut pieces

1 cup dry red wine                                                      

juice of 1 lemon

1 ½ cups fresh or frozen orange juice, thawed           

2 tbsp. honey

plain yogurt and ground cinnamon or nutmeg to garnish

In a food processor or blender, puree washed, drained and hulled strawberries, banana, wine and lemon juice together. Pour into saucepan and mix in orange juice and honey. Bring to a boil and simmer 2 minutes.

Transfer soup to a large glass bowl to cool completely Refrigerate, covered, for 3 hours. Serve in chilled bowls garnish with a swirl of yogurt and a sprinkle of cinnamon or nutmeg.