Receta Cold Cherry Soup
Cold Cherry Soup
Soups on!!
Here’s a first, I made a cold soup. A Cherry Cold Soup to be exact. After pouring over hundreds of recipes, actually only 4, I came up with a mash-up that will satisfy me. Hold on I’m not being selfish, I just know that I’m going to be the only one eating it. I could send it to work with Charisse but transporting soup isn’t the easiest thing to do. Another reason I’m not sending it to work with her is because contains wine. Not enough to give anyone a buzz, but baby girl works in a hospital and plying the workers with alcohol laced products isn’t a good idea.
In the first recipe I wanted to make, the cherries and the pits had to be cooked. Believe it or not I don’t have enough cherries left that aren’t pitted to do that. Oh I saved some pits, but they are busy right now. LOL!!!
During my recipe search I found out that cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and lots of sugar. Also, traditional cherry soups are made with sour cream, heavy cream and thickened with flour or cornstarch. None of that sounds appealing to me. So I did what most of us do, tweak, adapt, modify and hack a recipe until we can make it work for us.
Cold Cherry Soup
Author: Sandra Lee Garth
Recipe type: Dessert
Cuisine: American
- Prep time: 20 mins
- Total time: 20 mins
- Serves: 5
- 1 ½ pounds sweet dark cherries, pitted
- ¼ cup sugar
- ½ cup merlot
- ¼ tsp salt
- ½ tsp vanilla
- 2 cups Chobani Greek Vanilla Yogurt
Toss all the ingredients in a food processor or blender and pulse until smooth. Depending on how much texture you like, straining the mixture is also an option.
This recipe was strained twice.
Serve in chilled cups or goblets and garnish with a sprig of mint if desired, or lemon wafers.
3.2.1255
My handy dandy food scale, compliments of OXO made weighing out the cherries much easier. Check out the bowls, they have strainer inserts and lids. The good people at OXO also sent cherry pitters.
Check out the Cherry Madness at the other participating blogs:
Girli Chef
Noble Pig
Hungry Couple
Appetite for China
Eat Your Heart Out
Nibbles and Feasts
Diethood
Blush and Jelly
Food in Jars
Eat.Drink.Love
Seaweed and Sassafras
Crunchy Creamy Sweet
Taste Love and Nourish
Mrs. Regueiro’s Plate
Natasha’s Kitchen
Maede for You
52 Kitchen Adventures
Confessions of a Bright Eyed Baker
Sweet Remedy
Panfusine
Me and My Pink Mixer
Disclaimer: OXO and the Northwest Cherry Growers provided produce and products for this post. Opinions are my own.
About Sandra
I am the proud owner of the largest sweet tooth in the world. This means that my other passion, fitness, serves me very well. As contradictory as this seems, I’m a certified fitness professional. It’s great to be able to show my clients how to have their cake and eat it too. Life is truly too short not to have dessert. As long as you have the best natural ingredients and enjoy them in moderation it’s OK.
For the last twenty-five years I’ve been a cake decorator. Try as I might I can’t get it out of my blood, so I’ve decided to stop fighting it and go with the flow. Who say’s you can’t have it all?