By Anna Kovel Updated on July 13, 2019
Prep Time: 25 mins
Total Time: 1 hr 20 mins
Yield: 2 cups
Ingredients
- 1 ½ pounds fresh sour cherries, rinsed, drained, and pitted (4 ½ cups)
- 1 small clove garlic, minced (¾ 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
- ½ mini cucumber, finely chopped (⅓ cup)
- 2 scallions, finely chopped (¼ cup)
- Sour cream, for serving
Directions
- 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 3/4teaspoon salt, then mash into a very fine paste with the side of a knife. Stir into cherry purée.
- 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.
- Divide soup among 4 to 6 small bowls, and top each with cucumber, scallions, and herb sprigs. Serve with sour cream on the side.
Originally appeared: Martha Stewart Living, July/August 2019