Instructions: Preparation Time: About 20 minutes to prepare, plus time to simmer and chill.

Yield: 5 to 6 servings

Brace yourself for a stunningly colorful soup! You can make this up to a day in advance. The seasonings intensify the longer it sits.

NOTE: Frozen cherries work very well here. The bonus is that they come already pitted. Defrost them first, and use about 3 cups.

1. Pit and coarsely chop the plums. Place them in a medium-sized saucepan with the cherries, salt, and orange juice. Heat to boiling, then turn the heat down to very low. Cover and simmer about 5 minutes.

2. Add ginger and mustard. Cover and simmer 15 minutes longer.

3. Remove from heat; stir in honey and orange zest. Let cool to room temperature, then puree in a blender or food processor. Transfer to a container with a tight-fitting lid, cover, and chill until very cold.

4. Whisk in the buttermilk or yogurt just before serving. Top each bowlful with a swirl of extra buttermilk, a scattering of fresh mint leaves, and thin slices of kiwifruit.

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