My Hungarian grandmother made a wonderful sweet cherry soup that she cooked (Hideg meggyleves). She was more used to sour cherries, so I wonder if that is why she used so much sugar. I am looking for a version that does not use sugar and one I do not have to cook. I made this last week for a first course. My company really liked it. This is my cocktail version, but it can also be made without alcohol. A nondairy version could substitute 1/2 cup of almond milk instead of yogurt.

Oct. 1, 2021, 11:49 a.m.

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