Chilled Red Plum Soup

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This sweet and spicy soup is a beautiful purple color that hints at the fullness of the fruit flavor it contains. It makes the perfect beginning or end to a summer luncheon or outdoor dinner. Choose plums that are ripe but not extremely soft. If red plums are unavailable, black plums will do well in this soup also.

6 cups of chopped pitted red plums (approximately 2 pounds)
3 cups unsweetened apple juice
Sachet: 3 to 4 black peppercorns, 1 large slice fresh ginger, 1 whole allspice berry, and ½ cinnamon stick enclosed in a large tea ball or tied in a cheesecloth pouch
1/3 cup honey
Fresh lemon juice to taste
6 tablespoons sour cream
2 tablespoons slivered almonds, toasted

Makes 8 Servings/6 ½ cups

1. Combine the plums, apple juice, sachet, and honey in a soup pot. Bring to a simmer and cook until the plums are tender, about 20 minutes. Remove and discard the sachet.
2. Put soup mixture into Vitamix container and secure lid.
3. Select Variable 1.
4. Turn machine on and quickly increase speed to variable 10 and then to High.
5. Blend soup for 45 seconds or until very smooth.
6. Season to taste with the lemon juice. Chill the soup thoroughly for at least 4 and up to 24 hours.
7. Serve in chilled bowl, garnished with a dollop of soup cream and a scattering of toasted, slivered almonds.

When plums are in season, you’ll find a rainbow of colors – light red, yellow streaked with red, crimson, deep purple, and green. Try whichever variety is juiciest.

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