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.
- 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.
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:
Disclaimer: OXO and the Northwest Cherry Growers provided produce and products for this post. Opinions are my own.