CHILLED BLUEBERRY /RASPBERRY SOUP

• 3 1/2 Cups fresh blueberries and/or raspberries 3 1/2 cups water

• 1 cup rosé wine

• Dash of salt

• 3/4-cup sugar or more depending on sweetness of berries

• 1-cup sour cream

• 6 lime slices

Mash berries and force through sieve - or blend in a food proces­sor or blender. Strain the mixture to remove seeds or skins. Add water, wine, salt, and sugar. Bring to a boil then reduce heat and simmer tightly covered for 5 minutes. Cool; add sour cream and stir until thoroughly blended. Chill. Serve in cooled wine glasses, garnished with lime slices. Serves 6 to 8.