Loads of freshly picked fruit make this soup incredibly flavorful.
I have always loved fresh fruit. There’s a picture of me at my six year old birthday dinner, which includes chicken, corn on the cob, and strawberries. In fact, I have liked fruit for so long that I don’t understand when people tell me that they don’t like fruit. I get not liking a particular fruit, but not liking any fruit makes my brain feel muddled. What’s not to like? Full of flavor and good for you, yes, fruit is lovely.
So, with this adoration of fruit, I always have something on hand. Cherries are in-season now, making them readily available and at reasonable prices. So, quite often I come home from the grocery with a pound or so of them. However, my husband isn’t a huge fan of cherries. He eats all other fruits but would rather skip on cherries.
Now I could have made a soup for our tapas dinner that didn’t incorporate cherries, but it seemed worth a try to see how this soup fared. As I made several different dishes, if the soup weren’t popular, there were plenty of other options. The good news is that my husband enjoyed this soup. Cherries may be among his least favorite fruits but when paired with peaches, one of his favorite, they work.
If you are making this soup for a crowd that likes cherries as much as peaches, you could play with the ratio of the two fruits. Like so many recipes, it all depends on your palate.
- 2 ripe peaches
- 20 cherries, pitted
- 1/4 cup water
- 1/2 cup rosé
- Coarsely chop cherries and combine with water in a small saucepot.
- Bring to a boil, reduce heat to low, and simmer for 10 minutes.
- While cherries simmer, remove pits from peaches and chop.
- After 10 minutes, allow cherries to cool for 30 minutes (will make blending less explosive).
- In blender combine cherries and their liquid, peaches, and rosé.
- Pureé well. Refrigerate either in blender or in a sealed container for at least 2 hours.