José Pizarro’s recipe for chilled cherry and tempranillo soup | Spanish food and drink

Cherries are an enormous deal in Extremadura, the place I’m from, particularly within the Valle del Jerte to the north, the place the picotas are a number of the greatest in all of Spain: candy, darkish, no stalk and filled with flavour. At residence, we normally simply eat them by the handful, contemporary and chilly, so after I began cooking with them, my household checked out me as if I’d gone mad. However they all the time find yourself saying sure after the primary spoonful. This chilled cherry and tempranillo soup is a type of dishes: a bit surprising, nevertheless it all the time will get a smile.Chilled cherry and tempranillo soup, or sopa fría de cerezaFresh cherries are one of many joys of late summer season, however this soup may also be made utilizing frozen cherries at any time of yr.Prep 25 minChill 3 hr+Serves 6500g ripe cherries, pitted, plus a couple of further to garnish400ml tempranillo50g caster sugar, or to taste1 tsp vanilla bean paste½ tsp floor cardamomA squeeze of lemon juice, or to tasteSoured cream, or creme fraiche, to servePut the cherries, wine, sugar and 150ml chilly water in a blender and blitz clean. Stir within the vanilla, cardamom and lemon juice, then style to verify it’s candy sufficient, or if it wants a contact extra citrus. When the flavour is to your liking, pour right into a jug or bowl, cowl and chill for a minimum of three hours.Serve the soup in shallow bowls topped with a spoonful of soured cream or creme fraiche.