Cold Cherry-Raspberry Soup

1. 1

   Combine water, wine, sugar, and cornstarch in medium saucepan over medium heat.

2. 2

   Stir well.

3. 3

   Add cherries and raspberries.

4. 4

   Cook uncovered, stirring often until fruit is soft.

5. 5

   Remove from heat; let cool.

6. 6

   Position steel blade in food processor.

7. 7

   Add fruit mixture and orange zest and process until smooth, scraping sides of bowl down with spatula between pulses.

8. 8

   Strain puree through cheesecloth and discard seeds.

9. 9

   Cover and chill at least one hour.

10. 10

    Combine 1/2 cup of cherry puree with yogurt in a small bowl and mix well.

11. 11

    Spoon about 1/3 of the cherry-yogurt mixture into four serving bowls.

12. 12

    Set aside remaining cherry-yogurt mixture (you should have about 2 tablespoons).

13. 13

    Take the remaining cherry puree and divide it evenly between the four bowls, spooning it over the cherry-yogurt mixture in each bowl.

14. 14

    DO NOT MIX!

15. 15

    Divide remaining 2 tablespoons of cherry-yogurt mixture and dollop on top of the cherry puree in each bowl.

16. 16

    Pull a wooden toothpick though dollops to create a pattern.

17. 17

    Chill again for one hour.

18. 18

    Can garnish with raspberries and/or cherries for added effect.

* Per serving · 4 servings · Values may vary.

No additional tips available.