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Summer Recipes: Cold Cherry Soup

This soup recipe takes canned cherries, so there's no pitting involved.

On the heels of last week's very successful recipe for baked zucchini chips -- and they were really, really good...anybody else try them? -- the Patch research team has found another summer recipe on which we are crushing heavily.

Do you have a favorite cold soup or other summer recipe? Share it with us: email to mariella.savidge@patch.com tell us in the comments!

This week, cool off with a bowl of soup. Yes, the same thing that keeps you warm in the winter can cool you off in the summer.

While we have tried to keep most of the recipes pretty healthy, this is not a low-calorie idea, but it's fun for an infrequent treat.

Allrecipes.com is the source of this soup that just screams summer:

Cold Cherry Soup

Ingredients

  • 1 (16 ounce) can pitted sour red pie cherries
  • 1 1/2 teaspoons cornstarch
  • 1/2 cup cold water
  • 1 tablespoon white sugar
  • 2 tablespoons lemon juice
  • 1 cup sour cream

Directions

  1. Drain the canned cherries; place liquid in medium saucepan and set cherries aside.
  2. In a small mixing bowl combine cornstarch and cold water. Mix well and add to saucepan. Heat to boiling point and boil for 5 minutes, stirring constantly.
  3. Add sugar and lemon juice. Stir and remove from heat and chill. When this syrup is cool, blend in the sour cream and add the drained cherries. Chill well and serve in chilled cups.

This recipe yields three servings, and each serving has 242 calories, 16.2 grams of fat and 34 mg of cholesterol. 

Source: Allrecipes.com

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