The reviewer gave this recipe 4 stars. This recipe averages a 3.3 star rating.
Reviewed: Aug. 1, 2011
We enjoyed this soup very much! It tastes very much like a lovely holiday drink and is actually quite good warm as well as cold. The one problem I had was not the fault of the recipe, rather the cherries themselves. I used a jar of cherries that had multiple pieces of pits still in the cherries due to automated mechanical pitting. I could hear them clinking against the blades of the blender. As a result, I ended up having to strain out most of the pulp to ensure there were no pits still in the soup. I would have preferred to keep the pulp in the soup to give it more body. Regardless, it was still very good and well worth trying.
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Cooking Level: Intermediate

Home Town: Midland, Michigan, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.3 star rating.
Reviewed: Feb. 6, 2010
Gorgeous ruby red and a must try for all tart cherry lovers. I used fresh tart cherries I pitted and froze last summer and real key lime juice. We like tart so didn't use quit as much sugar. This is a beautiful gourmet dessert soup!
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