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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
pound sweet cherries, pitted and halved
large white peaches, peeled and sliced
cup Greek yogurt or creme fraiche
salt and pepper to taste
teaspoons ground cumin, divided
teaspoon each of Saigon cinnamon and freshly ground nutmeg
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