Cherry Soup with Agave Swirl
Ah, the soups of summer are almost here! This year, along with savory cold classics like borscht and gazpacho, try serving your guests fruit soups. It’s easy to create a new signature soup each time–just pair any fruit with any of these bases to make a creamy, fresh dish to remember:
- Thick, Greek-style yogurt
- High-quality cream (from grass-fed cows, preferably not processed with UHT: ultra-high temperature pasteurization)
- Coconut milk
I chose Greek yogurt to accompany the cherries–the tangy yogurt flavor was the perfect complement to cherry zing. Tropical fruits like papaya, pineapple, mango, etc. would be sublime with coconut milk; berries and peaches would be wonderful with cream. Bananas are so versatile that they’re great with everything.
If you’d like to add texture to your fruit soups, try stirring in:
- Dried fruit
- Nuts
- Toasted coconut
- Toasted sunflower seeds
- Toasted grains (oat, millet, quinoa)
And, of course, feel free to add garnishes:
- A swirl of agave nectar or honey
- Dollop of yogurt
- Fresh herb sprigs (mint, lavender, basil)
- Poppyseeds
- Or anything else that inspires you!
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Tags: cherry, coconut milk, fruit soup, summer
My first introduction to summer soups was when I was traveling years ago in Cape Cod. On the menu was ‘pear champagne’ soup. It was served cold and I could easily have skipped the main meal in favor of another bowl of soup. I have been trying to make this soup ever since but have not even come close. I wonder if there could possibly be a recipe you have for this soup. If not I will continue to savor the memory!