Among my father's favorites from among the recipes his mother used to make when he was a child is this chilled soup, which he calls by its Yiddish name, pomella. I've added lemon verbena, which I think makes it even more alluring. My childhood friend Emily makes this and freezes the leftovers in popsicle molds for her kids!
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<br />Use flavorful, dark flesh plum varieties, such as Santa Rosa. This soup is a great way to use up plums that have gone a little too ripe. This recipe is adapted from my book, Farmers' Market Desserts. - JSCooks

Read the recipe on Food52.com