Chilled Cherry Soup

Ah, Chilled Cherry Soup — a refreshing, slightly sweet and tangy cold soup that’s perfect for summer or as a unique appetizer/dessert! It’s popular in some Eastern European cuisines, especially Hungarian.

Here’s a simple recipe:

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🍒 Chilled Cherry Soup

Ingredients:

• 4 cups fresh or frozen pitted cherries (if frozen, thaw first)

• 3 cups water

• 1/2 cup sugar (adjust to taste)

• 1 cinnamon stick

• 2 tbsp lemon juice (fresh)

• 1 tsp vanilla extract (optional)

• 1 cup sour cream or plain Greek yogurt (for serving, optional)

• Fresh mint leaves or sliced almonds for garnish (optional)

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Instructions:

1. Cook the cherries:

   • In a saucepan, combine cherries, water, sugar, and cinnamon stick.

   • Bring to a boil, then reduce heat and simmer for 15 minutes.

2. Remove cinnamon stick:

   • Let the mixture cool slightly.

3. Blend:

   • Use an immersion blender or regular blender to puree the cherry mixture until smooth (or leave some chunks if you like texture).

4. Add lemon juice and vanilla:

   • Stir in lemon juice and vanilla extract.

5. Chill:

   • Refrigerate for at least 2 hours or until very cold.

6. Serve:

   • Serve chilled, with a dollop of sour cream or yogurt on top if you like.

   • Garnish with fresh mint or almonds for a nice touch.

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Variations:

• Substitute cherries with other berries or stone fruits (like raspberries or peaches).

• Add a splash of white wine or kirsch for an adult twist.

• Sweeten with honey or maple syrup instead of sugar.

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Want a vegan or dairy-free version? Or a version that’s thicker like a smoothie?