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Author Notes: My Hungarian grandmother made a wonderful sweet cherry soup that she cooked (Hideg meggyleves). She was more used to sour cherries, so I wonder if that is why she used so much sugar. I am looking for a version that does not use sugar and one I do not have to cook. I made this last week for a first course. My company really liked it. This is my cocktail version, but it can also be made without alcohol. A nondairy version could substitute 1/2 cup of almond milk instead of yogurt. —Sagegreen
- 1 pound sweet cherries, pitted and halved
- 2 large white peaches, peeled and sliced
- 1/2 cup Greek yogurt or creme fraiche
- salt and pepper to taste
- 3 teaspoons ground cumin, divided
- 1/2 teaspoon each of Saigon cinnamon and freshly ground nutmeg
- 1 tablespoon kirschwasser, optional
- dolup of creme fraiche or Greek yogurt, optional
- lemon verbena or mint leaf for garnish
- Put everything but the garnishes (reserving 1 teaspoon of cumin for garnish) into a blender and process.
- Garnish with creme fraiche (or Greek yogurt) if you like, a sprig of herb, a sprinkle of cumin, and it's ready to serve. This version is really easy and quick. I like both the fresh taste and the beautiful color.
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Recipe for Cherries
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