I can`t imagine any better lunch on a hot summer day then a chilled lemony bowl of cherry soup. It`s one of my secret tricks to survive the endless hot summer days, when you can`t even imagine turning the oven on or eating anything heavy, this simple batch of cold soup straight out of the fridge can be a life saver. These really hot summer days however are mostly something I just daydream about lately. In the Netherlands summers are mostly rainy and when it eventually gets sunny you are so full of ideas how to enjoy it you don’t really have time to get annoyed by the short period of heat. So even if at the moment this soup might have more of a nostalgic value to me than a the ease of cooldown, I really love it and it reminds me of my childhood, playful days of holiday an family meals shared.
In Hungary fruit soups are mostly served as a starter before a savoury meal, but you can enjoy it as a pre-packed light lunch as well.
The other thing I absolute adore in Hungary is that it has these big waves of fruit seasons all through the summer, and sometimes you just end up with a way bigger batch of fruit that you could eat fresh or bake in a cake (or it is too hot to bake a cake) and then you can just quickly whip up this universal soup. You do have to turn on the stove, but it doesn`t involve a long cooking. As soon as it is boiling you`ll be done in ten minutes.
- 5 big or 8 small apples, peeled and cored
- 1 lemon
- 1 cm fresh ginger (peeled)
- 1 tablespoon of whole cloves
- 1 stick of cinnamon (or 1 teaspoon cinnamon powder)
- 600 g cherries pitted
- ¼ pineapple (cleaned and diced)
- 2 tablespoons of clear honey
- A few tablespoons of light cream or yoghurt to decorate
- +Edible flowers if you want to go fancy, I used rocket flowers
A few tablespoons of light cream or yoghurt to decorate
Cut the apples into bite sized pieces and place them into a big pan with 4 litre water. With a vegetable peeler cut 4-5 strips of the yellow skin of the lemon then cut 4 slices of the lemon. Add the lemon slices, peels, ginger and spices in the pan and bring it to a boil. Set the fire lower, so that the water is slowly simmering, add in the cherries and pineapple. Cook for about 10 more minutes, until the apple gets tender but not falling apart yet then take it off from the stove, mix in the honey and let it cool down. It is best to let it cool for a few hours or overnight in the fridge. Serve it cold, with a few drops of cream or yoghurt as decoration.