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Hungarian Cold Cherry Soup

A refreshing and elegant chilled soup that combines the tartness of cherries with the creaminess of coconut yogurt, perfect for summer evenings.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Appetizer, Dessert
Cuisine: European, Hungarian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans 14.5 ounce cans of tart cherries, with liquid Fresh or frozen tart cherries can be used as a substitute.
  • 1 slice lemon For enhanced lemon flavor, grate a bit of lemon zest into the pot while simmering.
  • 1.5 tablespoons maple syrup Adjust according to the tartness of the cherries.
  • 1/4 cup coconut yogurt Plus more for serving if desired.
  • 2.5 teaspoons arrowroot To achieve a silky texture; can substitute with cornstarch.
  • Dill Optional, for garnish.

Method
 

Preparation
  1. Add the cherries (with the liquid), lemon slice, and maple syrup to a pot and stir to combine.
  2. Set on the stove over low heat and bring to a low simmer for 5 minutes to reduce and soften the cherries.
  3. In a small bowl, combine the coconut yogurt and arrowroot starch until fully combined and smooth.
Cooking
  1. Spoon the yogurt-arrowroot mixture into the soup and stir to combine while continuing to simmer on low for another 2-3 minutes until the soup thickens slightly.
  2. Remove from heat and discard the lemon slice. Allow to cool before transferring to the fridge to chill.
Serving
  1. Serve chilled topped with dill and additional coconut yogurt if desired.

Notes

Taste the soup before chilling; maple syrup levels may need adjusting depending on the cherries’ tartness. If you want a thinner broth, add a tablespoon of cold water or cherry juice before chilling.