Cold Cherry Soup

Preparation Place the dried apples and cherries in a medium saucepan with water to cover by an inch. Bring to a simmer over medium-high heat. Cover and reduce the heat to medium-low. Simmer until the apples and cherries are soft enough to puree, about 30 minutes. Puree with a food processor or immersion blender and return to low heat. Transfer 1/4 cup of the puree to a separate bowl and whisk in the cornstarch until the mixture is smooth. Whisking constantly, pour the cornstarch mixture into the saucepan. Continue whisking until the mixture thickens, about 7 minutes. Turn off the heat and let the mixture cool to room temperature. Stir in the buttermilk, cover, and chill thoroughly, at least 3 hours. Ladle the soup into 4 soup bowls and sprinkle each serving with lime juice. Refrigeration/Freezing: Refrigerate up to 3 days. Freeze up to 6 months.Per serving: Calories 253; Protein 6.9 g; Carbohydrate 54.6 g; Fat 3.3 g; Cholesterol 4.29 mg; Sodium 140 mg; 11% Calories from fat. Very good source of vitamins B2, C. Good source of vitamin B1, Calcium. Nutritional analysis provided by The Essential Vegetarian Cookbook Reprinted with permission from The Essential Vegetarian Cookbook: Your Guide to the Best Foods on Earth by Diana Shaw. Copyright © 1997 by Diana Shaw. Published by Clarkson N. Potter, Inc. All Rights Reserved. Diana Shaw is the author of four vegetarian cookbooks. She has contributed to a number of magazines, including Cook's Illustrated, Metropolitan Home, and Vegetarian Times.

Preparation Place the dried apples and cherries in a medium saucepan with water to cover by an inch. Bring to a simmer over medium-high heat. Cover and reduce the heat to medium-low. Simmer until the apples and cherries are soft enough to puree, about 30 minutes. Puree with a food processor or immersion blender and return to low heat. Transfer 1/4 cup of the puree to a separate bowl and whisk in the cornstarch until the mixture is smooth. Whisking constantly, pour the cornstarch mixture into the saucepan. Continue whisking until the mixture thickens, about 7 minutes. Turn off the heat and let the mixture cool to room temperature. Stir in the buttermilk, cover, and chill thoroughly, at least 3 hours. Ladle the soup into 4 soup bowls and sprinkle each serving with lime juice. Refrigeration/Freezing: Refrigerate up to 3 days. Freeze up to 6 months.Per serving: Calories 253; Protein 6.9 g; Carbohydrate 54.6 g; Fat 3.3 g; Cholesterol 4.29 mg; Sodium 140 mg; 11% Calories from fat. Very good source of vitamins B2, C. Good source of vitamin B1, Calcium. Nutritional analysis provided by The Essential Vegetarian Cookbook Reprinted with permission from The Essential Vegetarian Cookbook: Your Guide to the Best Foods on Earth by Diana Shaw. Copyright © 1997 by Diana Shaw. Published by Clarkson N. Potter, Inc. All Rights Reserved. Diana Shaw is the author of four vegetarian cookbooks. She has contributed to a number of magazines, including Cook's Illustrated, Metropolitan Home, and Vegetarian Times.