Fresh cherries are a late-summer joy, but this taste of Spain can be enjoyed year-round
C
herries are a big deal in Extremadura, where I’m from, especially in the Valle del Jerte to the north, where the picotas are some of the best in all of Spain: sweet, dark, no stalk and full of flavour. At home, we usually just eat them by the handful, fresh and cold, so when I started cooking with them, my family looked at me as if I’d gone mad. But they always end up saying yes after the first spoonful. This chilled cherry and tempranillo soup is one of those dishes: a bit unexpected, but it always gets a smile.
Fresh cherries are one of the joys of late summer, but this soup can also be made using frozen cherries at any time of year.
Prep 25 min
