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Cool Cherry Soup

YIELD: Makes 6 to 8 servings
INGREDIENTS
1 lb. - cherries, pitted
1 1/2 lbs. - plums, pitted and chopped
1/4 tsp. - salt
1/4 tsp. - ground ginger
1 tsp. - Dijon mustard
1/3 cup - dry red wine
1/3 cup - honey
1 cup - buttermilk
1 - lime, thinly sliced
DIRECTIONS
In a food processor, pulse cherries and plums until smooth.
In a medium saucepan, combine cherry and plum mixture and salt. Cover; cook over medium heat about 5 minutes. Add ginger, mustard, wine and honey. Cover and cook 5 minutes more.
Remove from heat; cool to room temperature. Add buttermilk; chill in refrigerator until ready to serve.
Garnish with lime slices.