Best Chilled Sour Cherry Soup Recipes

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CHILLED SOUR-CHERRY SOUP



Chilled Sour-Cherry Soup image

A refreshing yet intense soup to serve in small portions before dinner, garnished with herbs. Recipe adapted from The Georgian Feast by Darra Goldstein.

Provided by Anna Kovel

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h20m

Yield Makes 2 cups

Number Of Ingredients 8

1 1/2 pounds fresh sour cherries, rinsed, drained, and pitted (4 1/2 cups)
1 small clove garlic, minced (3/4 teaspoon)
Kosher salt
1 tablespoon finely chopped fresh cilantro, plus sprigs or blossoms for serving
2 teaspoons finely chopped fresh dill, plus sprigs for serving
1/2 mini cucumber, finely chopped (1/3 cup)
2 scallions, finely chopped (1/4 cup)
Sour cream, for serving

Steps:

  • Pass cherries through a food mill to extract all juices; or purée in a food processor and strain through a medium-mesh sieve, skimming surface of any foam. (Discard pulp, or reserve for another use.) Sprinkle garlic with 3/4 teaspoon salt, then mash into a very fine paste with the side of a knife. Stir into cherry purée.
  • Refrigerate, covered, until very cold, at least 1 hour. (Purée can be made to this point and refrigerated up to 8 hours.) Stir chopped cilantro and dill into soup and season with salt; refrigerate 30 minutes more.
  • Divide soup among 4 to 6 small bowls, and top each with cucumber, scallions, and herb sprigs. Serve with sour cream on the side.

COLD CHERRY SOUP



Cold Cherry Soup image

Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar. Traditional cherry soups also are made with sour cream and heavy cream, and sometimes they are thickened with flour. I like this lighter version, which is made with drained yogurt instead of cream.

Provided by Martha Rose Shulman

Categories     appetizer

Time 30m

Yield Serves six to eight

Number Of Ingredients 7

5 cups water
1/2 cup sugar
1/2 cup red wine
1/4 teaspoon salt
Grated zest of 1/2 lemon
1 1/2 pounds sweet, dark cherries
1 cup drained yogurt

Steps:

  • Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
  • Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
  • Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 96 milligrams, Sugar 25 grams

COLD CHERRY SOUP



Cold Cherry Soup image

Provided by Dana Shaw

Categories     Soup/Stew     Fruit     Appetizer     Dessert     Apple     Cherry     Summer     Chill     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1 cup loosely packed dried apples
2 pounds cherries, chopped
1 tablespoon cornstarch
2 cups nonfat buttermilk
2 tablespoons fresh lime juice
Equipment:
Cherry pitter

Steps:

  • Place the dried apples and cherries in a medium saucepan with water to cover by an inch. Bring to a simmer over medium-high heat. Cover and reduce the heat to medium-low. Simmer until the apples and cherries are soft enough to puree, about 30 minutes.
  • Puree with a food processor or immersion blender and return to low heat. Transfer 1/4 cup of the puree to a separate bowl and whisk in the cornstarch until the mixture is smooth. Whisking constantly, pour the cornstarch mixture into the saucepan. Continue whisking until the mixture thickens, about 7 minutes. Turn off the heat and let the mixture cool to room temperature.
  • Stir in the buttermilk, cover, and chill thoroughly, at least 3 hours. Ladle the soup into 4 soup bowls and sprinkle each serving with lime juice.

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