Chilled Cherry-Plum Soup (a summer fav of mine)

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Chilled Cherry-Plum Soup

 

You can make this soup a day or two in advance. The

seasonings intensify the longer it sits around. You

can use frozen unsweetened cherries; drain them first,

then use about 3 cups.

 

1 1/2 lbs. ripe red or purple plums

1 lb. pitted sweet cherries

1/4 tsp. salt

1 cup orange juice

1 tbsp. grated fresh ginger

2 tsps. dijon mustard

1 to 2 tbsps. honey to taste

1 tsp. grated orange rind

2 cups yogurt or buttermilk

toppings: extra buttermilk, minced fresh mint

 

Pit and coarsely chop the plums. Place them in a

medium-sized saucepan with the cherries, salt, and

orange juice. Heat to boiling, turn heat down, cover,

and simmer for 5 minutes. Stir in ginger and mustard.

Cover and simmer for 15 minutes. Remove from heat;

stir in honey and orange rind. Cool to room

temperature, then puree until smooth in a blender or

food processor. Transfer to a container with a

tight-fitting lid, and chill until very cold. Whisk

in the yogurt or buttermilk just before serving. Top

each bowlful with a swirl of buttermilk and a

scattering of fresh mint.

 

 

 

 

 

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