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Chilled Sour-Cherry Soup

                              Credit: 
                              Mikkel Vang

Recipe Summary

prep: 25 mins

total: 1 hr 20 mins

Yield: Makes 2 cups

Ingredients

Ingredient Checklist

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

Gallery

Chilled Sour-Cherry Soup

                              Credit: 
                              Mikkel Vang

Recipe Summary

prep: 25 mins

total: 1 hr 20 mins

Yield: Makes 2 cups

Chilled Sour-Cherry Soup

                              Credit: 
                              Mikkel Vang

Chilled Sour-Cherry Soup

                              Credit: 
                              Mikkel Vang

Chilled Sour-Cherry Soup

Recipe Summary

prep: 25 mins

total: 1 hr 20 mins

Yield: Makes 2 cups

Recipe Summary

prep: 25 mins

total: 1 hr 20 mins

Yield: Makes 2 cups

prep: 25 mins

total: 1 hr 20 mins

prep:

25 mins

total:

1 hr 20 mins

Yield: Makes 2 cups

Makes 2 cups

Ingredients

Ingredients

  • 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

Directions

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.

Reviews

Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Chilled Sour-Cherry Soup

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Chilled Sour-Cherry Soup

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest