Cold Cherry Soup with Fresh Mint

The first cherries of the season will likely be a bit more toward the tart end of the spectrum. Keep in mind that cherry season, like many fruits, runs on a spectrum and that we can’t expect the perfect cherry off the bat. It’s more like getting into a hot tub or a dance party, one must warm up to the sweet spot. With this in mind, I’ve picked out a good recipe to enjoy early cherries…

Ingredients: (serves 4)

• 1 cup loosely packed dried apples (pears, mangos, or dried fruit of your choice!)
• 2 pounds cherries, chopped
• 1 tablespoon cornstarch (or arrowroot powder–this is the thickener)
• 2 cups yogurt or buttermilk (or cashew cream, see below)
• 2 tablespoons fresh lime juice
• Optional: pinch of ground cinnamon and cloves
• Garnish with chopped mint

Directions:

1. 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 a medium-low. Simmer until the apples and cherries are soft enough to puree, about 30 minutes.
2. 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 temp.
3. Stir in the buttermilk (or yogurt or cashew cream), cover, and chill thoroughly, at least 3 hours. Ladle the soup into 4 soup bowls and sprinkle each serving with lime juice, and add mint garnish.

Non-dairy alternative:

In place of yogurt or buttermilk, use cashew cream!

Combine in a blender:

• 1 cup cashews
• 1 cup water
• 1 teaspoon vanilla (or other sweetener)