Cold Cherry Soup with Fresh Mint
Yields: 2-4 servings
Soup:
1 pound cherries (any variety), stems and stones removed
2 tablespoons lemon juice
1 teaspoon lemon zest, optional
1/4 teaspoon ground cinnamon
a pinch of ground cloves
1 cup cashew cream
Garnish:
Cherry halves
Mint
Prepare cashew cream.
Rinse the cherries and remove stems and pit (I like to use a melon baller to do the job).
Add the pitted cherries, lemon juice and zest, cinnamon and cashew cream to a high-speed blender. Blend until smooth.
Place in the refrigerator at least one hour or more, until chilled.
Divide the soup among individual soup bowls. Place a mound of cherry halves in the center of the soup. Top with a mint sprig or julienne mint leaves.
