Summer Cold Cherry Soup

I'm in the midst of the latest Instagram challenge that I host every other month or so with Christie. This time it's Wes Anderson-inspired prompts that describe his film-making style. We are having SOOO much fun with this one!

Anderson's latest movie is The Grand Budapest Hotel and I just adore it for the same reasons, I suppose, that my Indian friends love his movie The Darjeeling Limited. When you're a first generation immigrant kid, you have a special affinity to movies that capture a bit of the feel of your heritage. 

And it's not an exact re-creation but a referencing. The Grand Budapest Hotel doesn't really exist nor do the countries or cities or the characters mentioned. Neither did that particular war happen. But it all feels familiar enough. I could almost swear that I've met some of those people and been in those places.

It's nostalgic.

Cherry season has a lot of nostalgia for me too in one of my favorite summer desserts - cold cherry soup. 

Cold fruit soups are popular in eastern Europe, whether made from cherries or other stone fruit or berries even. Imagine a hot day and you're dining al fresco (fancy term for what my working class relatives would have called "eating outside") between the cottage in the village and the fruit orchard. This will be your dessert.

Sour cream is usually stirred through but I use yoghurt - it's adds the same tart flavor and to be honest, I don't regularly have sour cream on hand. I've had it with dumplings too.

This is an easy version that uses canned sour cherries so you can make it year round. You could serve it warm in the winter with a spoonful of vanilla ice cream.

Cold Summer Cherry Soup

(print recipe here)

1 tbsp corn starch

½ cup sugar

1 cup juice from tinned sour cherries (I used the Trader Joes jarred Morello cherries)

3 cups clear apple juice

2 cinnamon sticks

4 cups tinned sour cherries, drained

finely grated rind from 1 orange

1 cup red wine

plain yoghurt for a garnish (anything flavoured will be too sweet and will mess with the taste of the soup)

Mix the cornstarch and sugar together in a small bowl. Whisk in the cherry juice and set asdie for now.

Place all other ingredients, except for the wine, in a medium saucepan. Bring to a boil and then simmer for 10 minutes.

 Remove from heat and quickly whisk in the cornstarch mixture. Return to heat, bring to a boil and again remove from heat. Pour the mixture into a heatproof bowl.

 Cool down and chill in the refrigerator until cold. Remove the cinnamon sticks. Stir in the wine. Service garnished with a dollop of yoghurt ( don’t stir it 100% through as you still want the clear red of the soup, not a milky pink look).