Chilled Cherry Summer Soup

 

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.

What you will need

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

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