Multifruit Soup

This recipe presents a unique and refreshing dish that can be enjoyed as an appetizer or dessert. Cold fruit soup offers a delightful way to savor the flavors of seasonal fruits, and this particular recipe highlights the richness of cherries. Combined with white wine, diced fruits, and a hint of lemon zest, this soup is both flavorful and satisfying. Whether served chilled with a garnish of fresh mint or paired with creamy sour cream, this recipe is sure to impress.

MAKES: 4 servings

TIME: 40 minutes

INGREDIENTS:

• 3 cups sweet cherries
• 2 cups fruity white wine
• 1 teaspoon minced lemon zest
• 1/2 cup sugar, or to taste
• 1 apple, peeled, cored, and diced
• 1 pear, peeled, cored, and diced
• 1 ripe peach, peeled, pitted, and diced
• 2 plums, peeled, pitted, and diced
• Pinch of freshly ground black pepper
• Freshly squeezed lemon juice, to taste (optional)
• Chopped fresh mint leaves for garnish (optional)
• About 1 cup sour cream for garnish (optional)

INSTRUCTIONS:

1. Combine 2 cups of the cherries with 2 cups of water in a medium saucepan. Bring the mixture to a boil, then cover and simmer steadily until the cherries become very soft, approximately 15 minutes.
2. Allow the mixture to cool. If you’re in a hurry, you can speed up the cooling process by placing the saucepan in a larger pan filled with cold water.
3. Once cooled, strain the cherry mixture through a strainer, reserving the juice.
4. Return the juice to the saucepan and add the lemon zest, sugar, diced fruits (including the remaining cherries), and a pinch of black pepper.
5. Simmer the mixture until the diced fruits become soft, which typically takes around 10 minutes.
6. Taste the soup and adjust the sweetness by adding more sugar or a squeeze of lemon juice if desired.
7. Chill the soup thoroughly in the refrigerator.
8. When ready to serve, garnish the cold soup with chopped fresh mint leaves and/or a dollop of sour cream, according to your preference.

VARIATIONS:

• Creamy Berry Soup: Substitute 4 cups of washed and hulled berries (of your choice) for the cherries and other fruits. Omit the white wine, black pepper, and mint leaves. Instead, add 1/2 teaspoon of ground cinnamon and 1 cup of yogurt or sour cream. Blend the berries, lemon zest and juice, cinnamon, sugar, and 2 cups of water in a blender until smooth. Stir in the yogurt or sour cream and serve chilled.

• Cold Cherry Soup with Mango: For a different twist, use 2 cups of fruity red wine (such as Pinot Noir or Gamay) instead of white wine. Replace the apple, pear, peach, and plums with 1 peeled and diced mango. Adjust the sugar according to your taste. Omit the water, lemon zest, and mint leaves. Cook the wine and sugar until the sugar dissolves, then add the cherries and cook until tender (about 8 to 10 minutes). Serve the soup with diced mango and sour cream.

These variations allow you to explore different flavors and textures while maintaining the refreshing essence of the fruit soup. Whether you prefer the classic cherry version or decide to experiment with berries or mango, each rendition promises a delightful and cooling experience. Enjoy this unique dish as a starter or a sweet conclusion to your meal.