1 pound cherries, any variety, pits and stems removed
2 tablespoons apple juice, as desired for sweetness
1/4 teaspoon ground cinnamon
A pinch of ground cloves
1 cup milk or nut milk
If using canned cherries, drain out and discard the syrup. If using fresh cherries and juice comes out from pitting them, use the juice!
Blend all ingredients in a blender until smooth. Be sure to blend it thoroughly. Strain the skins out if necessary.
Serve chilled.
The soup pictured above was made with equal amounts of fresh pie cherries and fresh black cherries. A beautiful color. The black cherries were sweet enough that apple juice was not needed, and the tartness of the pie cherries added a wonderful zing to the flavor.
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