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Chilled Cherry Soup with Sour Cream and Dill

Does anyone remember the much-missed Gay Hussar restaurant in Soho? I used to absolutely love it when I first came to London, shelling out on the goose stews and creamy livers and tart wines for a once-in-a-blue-moon treat.

Anyway, this is a throwback to their chilled cherry soup, somewhere between a lunch, a smoothie and a dessert. It's tart, tingly and vodka-spiked, what's not to like?

I’ve also been fantasising about serving this warm, swapping the vodka for a brandy or Cointreau, and losing the sour cream in flavour of floating scoops of vanilla ice cream, melting into the cherries…

Serves 2.

  • 250g cherries, pitted and halved

  • Juice of ½ lemon

  • 120g sour cream

  • 80ml vodka

  • 50g dill, chopped

  • 1 cinnamon stick

  • Pinch of salt

  1. In a medium saucepan, cover the cherries with water and bring to a simmer with the lemon juice, vodka, cinnamon stick, a pinch of salt and a good grind of black pepper.

  2. After about 10-15 minutes, leave to cool for 5 minutes.

  3. Blend with 90g of the sour cream. Taste for seasoning.

  4. Chill and serve with blobs of sour cream, lots of black pepper and the dill.

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