CHERRY SOUP
Makes 6 servings.
1/2 cup frozen unsweetened tart cherries
1/2 cup frozen dark sweet cherries
1 cup custard-style cherry yogurt
1 cup sour cream
1 cup heavy cream
1/2 cup dried tart cherries
1 tablespoon grenadine
1 tablespoon granulated sugar, or to taste
1/4 teaspoon ground nutmeg
Thaw tart and sweet cherries, reserving their juice.
In an electric blender or food processor container, puree tart and sweet cherries with juice until smooth.
Set aside.
Combine yogurt, sour cream, heavy cream and dried cherries in a large mixing bowl; mix well.
Add pureed cherries, grenadine, sugar and nutmeg; mix well.
Let chill 1 to 2 hours to blend flavors.
Serve chilled.
Recipe courtesy of the Cherry Marketing Institute
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