Summer Chilled Cherry-Plum Soup

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Summer 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.