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Chilled Berry Soup
1/2 cup blueberries
1/2 cup raspberries
3 Tablespoons dry red wine
1 pint strawberries
1 cup apple juice
1 Tablespoon sugar -- (1 to 2)
1 tsp. lemon zest
1 Tablespoon lemon juice
1/4 tsp. vanilla
Marinate blueberries and raspberries in dry red wine for 1 hour. Puree 1 pint of strawberries until smooth. Add remaining ingredients to strawberry puree Bring strawberry mixture to a low boil, then remove from heat. Cool, refrigerate for 1 - 2 hours. Combine marinade and berries with cooled strawberry mixture. Ladle into four bowls. Garnish with sprigs of mint and top with sour cream or yogurt.
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