Description
It’s a cold, creamy summer soup, one that’s open to infinite variations. If cold soups aren’t your thing, no worries. Call it a wine-infused smoothie and sip away.
Ingredients
- 4 cups Cold Water
- 2 pounds Plums, Pitted And Halved
- 1 stick Cinnamon (about 4 Inches)
- 4 whole Cloves
- ¼ teaspoons Nutmeg
- ½ cups Sugar
- ½ cups Plain Unsweetened Yoghurt
- ½ cups Red Wine
- 1 pinch Salt, Or To Taste
Preparation
In a large saucepan, bring the water, fruit, cinnamon stick, cloves, and nutmeg to a boil over high heat.
Reduce the heat to low; cover and simmer slowly until the fruit is meltingly tender (about 10 to 25 minutes).
Remove and discard the cinnamon stick and whole cloves.
Transfer any plum halves to a bowl, turn the heat to medium high, and boil the remaining liquid in the pan, uncovered, until its volume has reduced by half, stirring occasionally.
Puree the plums, the reduced cooking liquid, sugar, yogurt, and wine in a large blender or food processor fitted with the chopping blade, working in batches if necessary.
Transfer the soup to a large glass container (non-reactive); seal and refrigerate for at least 4 hours or up to 3 days.
Season with the salt to taste just before serving.
