Chilled Sour-Cherry Soup

Name: Chilled Sour-Cherry Soup
Prep time: 25 min
Total time: 1 min
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

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Prep Time: 25 minutes

Total: 1 hours, 20 minutes

Servings: 2

Author : Anna Kovel

Ingredients

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1 1/2 pounds fresh sour cherries, rinsed, drained, and pitted (4 1/2 cups)1 small clove garlic, minced (3/4 teaspoon)Kosher salt1 tablespoon finely chopped fresh cilantro, plus sprigs or blossoms for serving2 teaspoons finely chopped fresh dill, plus sprigs for serving1/2 mini cucumber, finely chopped (1/3 cup)2 scallions, finely chopped (1/4 cup)Sour cream, for serving

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Divide soup among 4 to 6 small bowls, and top each with cucumber, scallions, and herb sprigs. Serve with sour cream on the side.