Raspberry Soup Recipe

• 910 gm Ripe Tomatoes
• 30 gm Raspberries
• ½ large Red Bell Pepper (deseed, devein & chopped)
• 2 cups Orange Juice
• ¼ cup Sherry Vinegar
• 2/3 cup Extra Virgin Olive Oil
• Salt to taste
• 1 cup Water

• Boil the tomatoes for a minute and then dip them in cold water.
• Peel and cut each tomato into four pieces.
• Take tomatoes with pepper, orange juice, oil, vinegar, and salt in a bowl.
• Put in raspberries, reserving few of them, and mix well.
• Blend the raspberry mixture using blender into smooth puree.
• Strain the puree and refrigerate it covered for an hour.
• Serve it cold with the top up of raspberries.