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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.