Instructions: * Note: If serving as a dessert, double the amount of sugar and substitute dollop of ice cream or sorbet for the sour cream.

Reserve 6 whole cherries. Pass the remaining cherries through a food mill (the food mill is used to get rid of the skins and pits, so a food processor is not a good substitute) fitted with the medium disk into a metal bowl. Whisk the remaining ingredients except the sour cream and ground cinnamon into the cherry juice. Refrigerate until cold.

Pour the soup into bowls and top each serving with a dollop of sour cream (if using for first course), one of the reserved cherries and a sprinkle of cinnamon.

This recipe yields 5 cups; serves 5 to 6 as first course or dessert.

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