Cold Cherry Soup with Fresh Mint

By Raw Epicurean
Yield 2-4 servings

Ingredients:

Soup:

• 1 pound cherries (any variety), stems and stones removed
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest, optional
• 1/4 teaspoon ground cinnamon
• a pinch of ground cloves
• 1 cup cashew cream

Garnish:

• Cherry halves
• Mint

Method:

1. Prepare cashew cream.
2. Rinse the cherries and remove stems and pit. (I like to use a melon baller to do the job.)
3. Add the pitted cherries, lemon juice and zest, cinnamon and cashew cream to a high-speed blender. Blend until smooth.
4. Place in the refrigerator at least one hour or more, until chilled.
5. Divide the soup among individual soup bowls. Place a mound of cherry halves in the center of the soup. Top with a mint sprig or julienne mint leaves.