Yield - 6 servings

Ingredients:
2 pints fresh strawberries, gently washed
2 cups sour cream
1 cup whole milk
1 cup ginger ale
1/4 cup sugar
2 tablespoons triple sec
2 tablespoons fresh lemon juice

Preparation:
Reserve 6 raspberries for garnish. In a blender or food processor, puree the remaining raspberries until smooth. Strain the mixture through a fine sieve over a nonreactive bowl, pushing through as much of the pulp as you can, leaving the seeds behind.

Whisk the remaining ingredients, except for the reserved berries, into the puree. Cover and refrigerate until cold.

To serve, divide the soup among the chilled bowls and garnish with the reserved raspberries - cup up into quarters.

Variation: for chilled blueberry soup, substitute blueberries for the raspberries and the same quantity of Champagne for the triple sec. 
 

Cruise Critic Member: Krazy Kruizers