Cold Wine Soup

Chilled soup makes a refreshing treat on hot afternoons. Serve with fresh fruit in season.

Serves: 4Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Medium

Serves: 4


  • 4 cups water
  • 1 large lemon, cut into wedges
  • ¼ cup semolina
  • 2 large eggs, separated
  • 8 Tbsp. sugar, divided
  • 1 cup white wine
  • 1 tsp. lemon juice


  • In a medium saucepan, bring 3 cups of the water and the lemon wedges to a boil. Reduce heat to low and simmer for 5 minutes, uncovered. Remove and discard the lemon wedges.
  • Bring the water back to a boil over high heat. Mix the semolina with the remaining 1 cup of water. Slowly pour the semolina and water mixture into the boiling water, stirring continuously. Let boil for 1 minute. Reduce the heat to medium-low and simmer, uncovered, until the semolina is cooked, about 20 minutes. Stir regularly.
  • In a medium bowl, whisk together the egg yolks, 2 tablespoons sugar, and the white wine. Stir into the soup. Simmer for 5 more minutes, stirring occasionally. Cool the soup and pour into a glass punch serving bowl. Cover and chill in the refrigerator at least 2 hours.
  • Just before serving, beat the egg whites until they form stiff peaks. (Make sure to use eggs that are at room temperature.) Beat in the lemon juice and gradually beat in the remaining 6 tablespoons of sugar. Drop small amounts of the beaten egg white into the soup and stir carefully.