Ingredients
1 1/2 pounds fresh sour cherries, rinsed, drained, and pitted (4 1/2 cups)
1 small clove garlic, minced (3/4 teaspoon)
Kosher salt
1 tablespoon finely chopped fresh cilantro, plus sprigs or blossoms for serving
2 teaspoons finely chopped fresh dill, plus sprigs for serving
1/2 mini cucumber, finely chopped (1/3 cup)
2 scallions, finely chopped (1/4 cup)
Sour cream, for serving
Preparation
Pass cherries through a food mill to extract all juices; or purée in a food processor and strain through a medium-mesh sieve, skimming surface of any foam. (Discard pulp, or reserve for another use.) Sprinkle garlic with 3/4 teaspoon salt, then mash into a very fine paste with the side of a knife. Stir into cherry purée.
Refrigerate, covered, until very cold, at least 1 hour. (Purée can be made to this point and refrigerated up to 8 hours.) Stir chopped cilantro and dill into soup and season with salt; refrigerate 30 minutes more.
Divide soup among 4 to 6 small bowls, and top each with cucumber, scallions, and herb sprigs. Serve with sour cream on the side.
