Pink as the bing on your cherry.... ;-))

OK!!! I suppose I have to accept that summer isn't going away soon :(.. Its HOOOT outside!! Everyday is a new heat record and my electricity bill is setting a new high with the a/c costs. I just stepped out to buy some essential onions and potatoes from the deli opposite my house. And I came back hot and sticky... Make no mistake - this was anything but the sexy variety of sticky or hot!!

On days like these, cooking is not the most pleasant activity, even if you otherwise find it therapeutic,like me!...Sweating over a hot stove on a sweltering day makes me snappish.. These are days for cooling foods like tons of fruit and cold cured meat sandwiches with tons of fresh mozzarella :)... or if you want a little more gourmet - cold soups...

I love soups.. I mean they are there for you through heat and snow! In the winter, I used to look forward to a nice steaming cup of hearty soup from Hale and Hearty for lunch. Fortunately for me, the store was located at the base of my then office building.. So I did not even have to be exposed to the chilling forces of nature for long, to get my meal. Anyway, after a bowl of the steaming (Oh and was it hot!) concoction, I always felt nice and toasty warm inside. Of course, it also expedited the need for an afternoon siesta... followed by yet another hot cup..of chocolate this time..hehe..

In the summer months, one can turn to similar comfort from hearty soups like Gazpacho or more interestingly fruit soups! :)) There are variety of soups one can make from apples, pears, melons and my personal favorite - Cherries. Oh yes, these lusciously red babies make love at first sight!

Okey, by now you guys are probably wondering where Aerosmith fits into my rant about summer and soups :)).. Alright alright.. I'll give it up - the cherry soup is PINK!!! - its like red but not quite :DD.. hehe .. sorry, couldn't help it :DD

Anyway, the cherry soup has its roots in Hungary where it goes by the name hideg meggyleves - hideg meaning "cold", meggy meaning "sour-cherries" and leves means "soup". It was traditionally served as an appetizer or dessert course on hot summer nights. I don't get fresh sour cherries here, so I just use the nice, ripe, sweet ones from the supermarket.. That extra dash of sweetness really works well with the dish :)

I have made the soup many times and it never disappoints. Its light, cool, sweet and refreshing - just the thing you feel like coming back to after a long day that puts back some life in you - like a sweet kiss from your lover ;-)). The soup fits many occasions too - for days like today when you need that extra dose of cheeky pink refreshment, special occasions when you want to set a romantic mood (After all, Pink is the color of Passion as Steven Tyler bawls!) or for a casual dinner party to impress your significant other's parents, or your own gourmet dinner hang out with friends.

And its a quick one to make too. It takes about 20 minutes from start to finish and there isn't much labor involved either. So I make it in the morning, leave it cool and as lunch time rolls in, its ready to be slurped away. The soup is definitely on the sweeter side, which in itself is energizing (I have a sweet tooth). But if its too sweet for your taste as an appetizer, then it sure is a cool way to end the meal! :)

So, stay cool with the fruits. And I think everything is going to be all right... No matter ..... :))

Hungarian Cherry Soup

1 cup fresh cherries pitted - the darker they are, the pinker the soup looks
2.5 cups water
1/4 cup sugar

1 T all purpose flour
1/4 tp salt
1/3 cup sour cream

Put the cherries in a pan with the water and sugar and poach on medium-low heat for about 15 minutes. Cherries are done when they start floating to the top. Meanwhile, blend the flour and sour cream in a bowl until smooth. Then add in salt and sugar. The flour is used to thicken fruit soups and the pinch of salt brings out flavor in a cold soup.

Once the cherries are done, remove the pan from heat. Reserve 2 tablespoons of the poaching liquid for garnishing. Stir another 2 tablespoons of the liquid to the flour-cream mixture and pour it back onto the cherries.

Return the pan to heat and bring the mixture to a boil. Lower the heat and let it simmer for 5 to 6 minutes. Let cool to room temperature and then pop in fridge till 15 minutes before serving time. Serve the soup with the reserved liquid swirled in.