"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."
"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."
The recipe pairs pitted ripe cherries with Tempranillo wine, caster sugar, vanilla bean paste, ground cardamom and a squeeze of lemon to create a sweet, chilled soup. The preparation blends cherries, wine, sugar and cold water until smooth, then incorporates vanilla, cardamom and lemon and adjusts sweetness and acidity. The soup must chill for at least three hours before serving. It can be made with fresh summer cherries or frozen fruit year-round. Serve in shallow bowls topped with a spoonful of soured cream or creme fraiche and garnish with extra cherries. Yields six servings with about 25 minutes active prep.
Read at www.theguardian.com
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