This elegant Cold Cherry Soup is a refreshing twist on traditional fruit soups, perfect for warm evenings or as a sophisticated dessert. The base of tart cherries and orange zest creates a bright, aromatic profile, while the cinnamon stick adds a subtle warmth. Thickened slightly with arrowroot, it achieves a luxurious, velvety texture that coats the palate. A splash of dry red wine and a dollop of cream or yogurt at the end elevates the flavors, balancing the sweetness with complexity. Serve it chilled in glassware to showcase its beautiful deep red hue. It’s a make-ahead favorite that tastes even better the next day, allowing the spices to fully infuse.
Cold Cherry Soup #2
Description
This elegant Cold Cherry Soup is a refreshing twist on traditional fruit soups, perfect for warm evenings or as a sophisticated dessert. The base of tart cherries and orange zest creates a bright, aromatic profile, while the cinnamon stick adds a subtle warmth. Thickened slightly with arrowroot, it achieves a luxurious, velvety texture that coats the palate. A splash of dry red wine and a dollop of cream or yogurt at the end elevates the flavors, balancing the sweetness with complexity. Serve it chilled in glassware to showcase its beautiful deep red hue. It&# 226;ÂÂs a make-ahead favorite that tastes even better the next day, allowing the spices to fully infuse.Ingredients
Directions
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Combine 3 cups of water, 3/4 cup sugar, 1 cinnamon stick, and the zest of 1 orange in a saucepan.
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Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
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Add 4 cups of pitted fresh tart cherries (or frozen unsweetened cherries) to the pot.
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Reduce heat to low and simmer gently for 30 minutes, allowing the cherries to soften and release their juices.
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Remove the cinnamon stick from the soup.
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In a small bowl, mix 1 tablespoon of arrowroot or cornstarch with 2 tablespoons of the hot cherry liquid to create a smooth paste.
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Stir the arrowroot paste back into the saucepan while the soup is still simmering.
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Continue to stir constantly and bring the mixture back to a gentle boil.
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Reduce heat and simmer for an additional 30 minutes until the soup thickens slightly and becomes glossy.
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Remove from heat and allow the soup to cool to room temperature, noting that it will thicken further as it cools.
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Refrigerate the soup until completely chilled, at least 2 hours or overnight.
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Just before serving, stir in 1/2 cup of dry red wine and 1/3 cup of cream (or dairy-free alternative if vegan).
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Ladle the cold soup into champagne or wine glasses to highlight its vibrant color.
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Garnish with a fresh cinnamon stick and/or a dollop of sour cream or yogurt.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 235.9kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 65.2g22%
- Dietary Fiber 13.2g53%
- Sugars 45.5g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
