Cherries are a big deal in Extremadura, where I’m from, especially in the Valle del Jerte to the north, where the picotas are some of the best in all of Spain: sweet, dark, no stalk and full of flavour. At home, we usually just eat them by the handful, fresh and cold, so when I started cooking with them, my family looked at me as if I’d gone mad. But they always end up saying yes after the first spoonful. This chilled cherry and tempranillo soup is one of those dishes: a bit unexpected, but it always gets a smile.
Chilled cherry and tempranillo soup, or sopa fría de cereza
Fresh cherries are one of the joys of late summer, but this soup can also be made using frozen cherries at any time of year.
Prep 25 min
Chill 3 hr+
Serves 6
500g ripe cherries, pitted, plus a few extra to garnish
400ml tempranillo
50g caster sugar, or to taste
1 tsp vanilla bean paste
½ tsp ground cardamom
A squeeze of lemon juice, or to taste
Soured cream, or creme fraiche, to serve
Put the cherries, wine, sugar and 150ml cold water in a blender and blitz smooth. Stir in the vanilla, cardamom and lemon juice, then taste to check it’s sweet enough, or if it needs a touch more citrus. When the flavour is to your liking, pour into a jug or bowl, cover and chill for at least three hours.
Serve the soup in shallow bowls topped with a spoonful of soured cream or creme fraiche.