This recipe is based on a traditional Hungarian recipe using tart Morello cherries and sour cream and is served as an appetizer. The modification is using yogurt and also blending the soup instead of cooking the cherries. Most of the work comes from pitting fresh cherries, but if pitted frozen cherries work just as well.
- fresh cherries
- 1 lemos, zest and juice
- 1/2 tsp tarragon
- 1 c yougurt
- 1 c water
- 1 tsp of agave nectar
Directions
- rinse and pit cherries, reserve some for garnish
- zest lemon with fine grater then extract juice from the lemon
- add all ingredients in blender and blend until smooth
- garnish with a thin stream of yogurt ladled with a spoon, then add a whole cherry or two.
