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Chilled Apple Soup

6 Green apples
2 oz Candied ginger root; chopped
Juice of 4-5 limes
2 oz Calvados apple brandy
1 pt Apple juice
Juice of 1 orange
1/3 White wine; riesling
1/4 c Golden raisins
1 c Cream
1 c Plain yogurt
1 tb Fresh mint; chopped
1/8 ts Each, cumin, allspice, nutme

Peel, core, cut into eighths and set aside in lemon water. Remove apples from water and place in 4-quart stock pot with half the Reisling, half the Calvados and all remaining ingredients except the cream and yogurt. Bring to a boil, and reduce to a simmer. Cook for 20-30 minutes. Remove from heat and force contents of pot through strainer. Puree ingredients that remain in strainer and return to the liquid. Chill soup over ice. Whisk in yogurt and cream and serve in iced glasses.

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