My dearest Grandma always made this for Summer-time picnics or on hot days at home when we were kids. She makes the best fruit soups, of course. I'm just trying to imitate or reinvent her recipes and make raw versions of her magical creations. She uses sour cherries, the really dark (and sour, as the label suggest) cherries that are ever-so-popular in Europe but not quite so easy to come across in the States. At least, I have never seen any at any of the farmers' markets or stores. Anybody out there has had any luck???
So using "regular" cherries this would probably come out sweeter, hence the lemon juice. It can be warmed up in a dehydrator or gently warmed on the stove top but for hot days such as we've been having here (106 °F / 41°C over the weekend) in the Bay Area, "chilled" is the name of the game for sure.
Chilling Cherry Soup
2 handfuls of red cherries (plus extra for garnish)
4-4 cups nut mylk (or ~3/4 cup nuts and 3 cups water)*
juice of 1 lemon
1-3 tbsp coconut nectar / honey (not vegan) or other sweetener
1/2 tsp cinnamon
pinch or two of ground cloves
* I recommend almond/cashew/macademia mylk (or using almonds/cashews/macademias and water) because they have a more neutral flavor. If you're using nuts and water you might want to make the mylk first by blending them and maybe even straining it if you prefer a really smooth mylk with no fiber. If you do not mind the nut pulp in your soup (I sure don't) then don't bother to make the mylk separately first. While almonds are better used when soaked for 4-8 hours beforehand, cashews and macademias do not need to be soaked at all.
Remove the pits from the cherries and throw everything in a blender. Gradually increasing the speed, blend it all until you have a very smooth consistency. Taste test and adjust ingredients. Give it a whirl again.
Serve immediately or chill for a while first. Pour into serving bowls and garnish with the remaining cherries, nut crumbs, maybe coconut sugar or maple crystals (not raw), etc.