José Pizarro’s Recipe For Chilled Cherry And Tempranillo Soup

Cherries are a large woody successful Extremadura, wherever I’m from, particularly successful nan Valle del Jerte to nan north, wherever nan picotas are immoderate of nan champion successful each of Spain: sweet, dark, nary stalk and afloat of flavour. At home, we usually conscionable eat them by nan handful, caller and cold, truthful erstwhile I started cooking pinch them, my family looked astatine maine arsenic if I’d gone mad. But they ever extremity up saying yes aft nan first spoonful. This chilled cherry and tempranillo crockery is 1 of those dishes: a spot unexpected, but it ever gets a smile.

Chilled cherry and tempranillo soup, aliases sopa fría de cereza

Fresh cherries are 1 of nan joys of precocious summer, but this crockery tin besides beryllium made utilizing stiff cherries astatine immoderate clip of year.

Prep 25 min
Chill 3 hr+
Serves 6

500g ripe cherries, pitted, positive a fewer other to garnish
400ml tempranillo
50g caster sugar, aliases to taste
1 tsp vanilla legume paste
½ tsp crushed cardamom
A compression of citrus juice, aliases to taste
Soured cream, aliases creme fraiche, to serve

Put nan cherries, wine, sweetener and 150ml acold h2o successful a blender and blitz smooth. Stir successful nan vanilla, cardamom and citrus juice, past sensation to cheque it’s saccharine enough, aliases if it needs a touch much citrus. When nan flavour is to your liking, move into a jug aliases bowl, screen and chill for astatine slightest 3 hours.

Serve nan crockery successful shallow bowls topped pinch a spoonful of soured pick aliases creme fraiche.