Cold Cherry-Raspberry Soup

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“Cherry season will soon be upon us! If you can't get your hands on fresh cherries, frozen ones will do the job too. Wonderful dessert soup to serve on a hot summer evening. Luscious and complex! Time to cook includes time to chill.”
2hrs 15mins

Ingredients Nutrition


  1. Combine water, wine, sugar, and cornstarch in medium saucepan over medium heat. Stir well.
  2. Add cherries and raspberries.
  3. Cook uncovered, stirring often until fruit is soft.
  4. Remove from heat; let cool.
  5. Position steel blade in food processor. Add fruit mixture and orange zest and process until smooth, scraping sides of bowl down with spatula between pulses.
  6. Strain puree through cheesecloth and discard seeds.
  7. Cover and chill at least one hour.
  8. Combine 1/2 cup of cherry puree with yogurt in a small bowl and mix well.
  9. Spoon about 1/3 of the cherry-yogurt mixture into four serving bowls. Set aside remaining cherry-yogurt mixture (you should have about 2 tablespoons).
  10. Take the remaining cherry puree and divide it evenly between the four bowls, spooning it over the cherry-yogurt mixture in each bowl.
  11. DO NOT MIX!
  12. Divide remaining 2 tablespoons of cherry-yogurt mixture and dollop on top of the cherry puree in each bowl.
  13. Pull a wooden toothpick though dollops to create a pattern.
  14. Chill again for one hour.
  15. Can garnish with raspberries and/or cherries for added effect.

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