Chilled Sour-Cherry Soup

chilled sour-cherry soup flecked with dill and cilantro
Photo: Mikkel Vang
Prep Time:
25 mins
Total Time:
1 hrs 20 mins
2 cups

A refreshing yet intense soup to serve in small portions before dinner, garnished with herbs. Recipe adapted from The Georgian Feast by Darra Goldstein.


  • 1 ½ pounds fresh sour cherries, rinsed, drained, and pitted (4 ½ cups)

  • 1 small clove garlic, minced (¾ teaspoon)

  • Kosher salt

  • 1 tablespoon finely chopped fresh cilantro, plus sprigs or blossoms for serving

  • 2 teaspoons finely chopped fresh dill, plus sprigs for serving

  • ½ mini cucumber, finely chopped (⅓ cup)

  • 2 scallions, finely chopped (¼ cup)

  • Sour cream, for serving


  1. Pass cherries through a food mill to extract all juices; or purée in a food processor and strain through a medium-mesh sieve, skimming surface of any foam. (Discard pulp, or reserve for another use.) Sprinkle garlic with 3/4teaspoon salt, then mash into a very fine paste with the side of a knife. Stir into cherry purée.

  2. Refrigerate, covered, until very cold, at least 1 hour. (Purée can be made to this point and refrigerated up to 8 hours.) Stir chopped cilantro and dill into soup and season with salt; refrigerate 30 minutes more.

  3. Divide soup among 4 to 6 small bowls, and top each with cucumber, scallions, and herb sprigs. Serve with sour cream on the side.

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