Chilled cherry summer soup

June 21, 2010
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

  • Serves 2-3
  • 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
In This Recipe
  1. Put everything but the garnishes (reserving 1 teaspoon of cumin for garnish) into a blender and process.
  2. Chill.
  3. 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.

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