Cooling Summer Soups Part 2

Cooling Summer Soups     Part 2

It’s cherry season for a while.  We get them now in the stores and by summers end they will be ripening on our fruit trees in many parts of the country.    I love cherries.  I love just eating them.  Having a cherry pitter is great, but I have yet to find one that gets all pits out.  But if I can get 98% I am calling it great.  

I am amazed at how healthy cherries are and how  packed with nutrition cherries are.  Cherries are a super fruit.  Here are a few reasons to eat them.  

1. Cherries, known as a “super-fruit”, are packed with antioxidants called anthocyanins which aid in the reduction of heart disease and cancer.

2. Cherries are one of the few food sources that contain melatonin, an antioxidant that helps regulate heart rhythms and the body’s sleep cycles.

3. Cherries are an excellent source of beta carotene (vitamin A). In fact they contain 19 times more beta carotene than blueberries and strawberries.

4. Cherries are rich in vitamins C, E, potassium, magnesium, iron, folate and fiber.

5. Cherries are referred to as “brain food”, aiding in brain health and in the prevention of memory loss.

6. Because cherries contain anthocyanins, they can reduce inflammation and symptoms of arthritis and gout.

7. Eating cherries reduces the risk of diabetes.

8. Cherries are a good source of fiber which is important for digestive health.

9. Cherries are a great snack or dessert choice important for weight-maintenance.

10. Because of their powerful anti-inflammatory benefits, cherries are said to reduce pain and joint soreness for runners and athletes after workouts.

So now that I have told you all the healthy reasons to eat them I am going to share with you a not to healthy recipe.  Actually you can change the sugar in this recipe for honey or monk fruit or agave and have a wonderfully amazing good soup that is not only good for your body but it is good for your soul.  

I love chilled cherry soup.  Topped with sour cream or homemade yogurt it is amazing.  So cooling and refreshing in the warm summer months when we are looking for cooling foods.   It a great accompaniment to a great slab of ribs or even a grilled burger.  

This recipe is so easy and packed with flavor.  I already know someone will ask if they can substitute the red wine for something else.   I hesitate to say yes, but if you have a really really good balsamic vinegar, like a fig or cherry that would work.  Just use half of what you would for red wine.  I have to tell you that it needs to be a really good one,  not the big box store brands that are acidic and harse.  I use the wine in mine and perhaps it is because that was how it was made in the private club where I first tasted this amazing soup.  

It stores well and there is somethings so elegant about eating chilled cherries with a dollop of sour cream.    I hope you enjoy this recipe as much as I do.   

Chef Brad~Americas Grain Guy 

Chilled Cherry Soup

This is a wonderful chilled soup for the hot summer months.  I love this soup and the sour cream really makes it so elegant.  Frozen cherries work well also, but I love using fresh cherries in season. 

In large pot

2 pounds pitted cherries

6 cups hot water

Bring to boil, cook until cherries are tender about 10 minutes.  Remove cherries from liquid and add:

2 cups sugar

¾ cup red wine

2 teaspoons orange flavoring or 4 drops citrus bliss doterra oil 

1 teaspoon nutmeg

Boil for about 5 to 10 minutes.  And then add:

½ cup Ultra Gel

Stir in Ultra Gel, until thick, add cherries and cool.   Top with dollop of sour cream.