Imagine a warm summer day, a gentle breeze, and a picnic basket filled with treats. The star of the show? This stunningly vibrant and refreshingly chilled plum soup. It’s an elegant, unexpected delight that perfectly balances the sweetness of ripe plums with a hint of red wine and warm spices. I love packing it in a chilled thermos or a screw-top jar and serving it in little cups for a sophisticated al fresco first course. It’s the taste of summer in a bowl!
Ingredients
• SERVES 4 AS A FIRST COURSE
• 9 to 10 ripe plums, about 2 lbs / 900g
• 1/2 cup / 120 ml dry red wine
• 1/2 cup / 120 ml water
• 1/2 tsp ground coriander
• 1/8 tsp ground allspice
• 1/4 tsp salt
• 1 tbsp honey
• 1/2 cup / 120 ml heavy cream
• 1 cup / 240g sour cream
• Fresh mint sprigs, for garnish
Instructions
1. Prep the Plums: Bring a medium saucepan of water to a boil. Blanch the plums in batches for 10 seconds each. Remove with a slotted spoon. Once cool enough to handle, peel the plums.2. Create the Flavor Base: Place the plum skins in the now-empty saucepan with the red wine and 1/2 cup of water. Bring to a boil and cook for 5 minutes. Strain the liquid through a fine-mesh sieve, pressing on the skins to extract all the flavorful liquid. Discard the skins.3. Simmer the Soup: Cut the peeled plums into bite-sized pieces, discarding the pits. Add the plum pieces to the saucepan with the strained wine mixture. Stir in the ground coriander, allspice, salt, and honey. Bring to a boil, then reduce the heat and simmer for 10 minutes until the plums are tender.4. Blend and Chill: Carefully transfer the hot plum mixture to a blender. Add the heavy cream and blend until completely smooth. Pour the soup into a large bowl or container and chill in the refrigerator for at least 1.5 hours, or until very cold.5. Serve: Just before serving, whisk the sour cream into the chilled soup until it’s smooth and fully incorporated. Ladle into bowls or cups and garnish with a fresh sprig of mint.
Nutritional Information
• Serves: 4 | Calories: 350 kcal | Carbohydrates: 35g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Sodium: 200mg | Fiber: 4g | Sugar: 28g
Pro Tips
• The secret to this soup is using incredibly ripe, almost overripe, plums. Their natural sweetness means you might need less honey.
• For a dairy-free version, substitute the heavy cream and sour cream with full-fat coconut cream and a swirl of unsweetened coconut yogurt.
• This soup is perfect for making a day ahead! The flavors will meld and deepen overnight. Just wait to whisk in the sour cream until right before you serve.
• For the best flavor and texture, ensure the soup is thoroughly chilled. You can even place the serving bowls in the freezer for 10 minutes before ladling.
FAQ
Q: Can I make this chilled plum soup vegan
A: Absolutely! To make a vegan version of this soup, substitute the heavy cream with full-fat coconut cream and replace the sour cream with an unsweetened coconut or soy yogurt. Also, ensure the red wine you use is certified vegan, as some wines use animal-derived fining agents.
Q: What can I use instead of red wine in this recipe
A: For an alcohol-free version, you can easily substitute the red wine. Use an equal amount of pomegranate juice or red grape juice. These will provide a similar color and a tartness that beautifully balances the sweetness of the ripe plums.
Q: How long can I store this vegetarian plum soup
A: This soup is perfect for making ahead. You can store the blended soup base (before adding the sour cream) in an airtight container in the refrigerator for up to 3 days. The flavors will meld and become even more delicious. For the best texture, wait to whisk in the sour cream or vegan yogurt until just before serving.
Q: Is this chilled plum soup gluten-free
A: Yes, all the ingredients listed in this recipe are naturally gluten-free. It’s a wonderful and safe option for anyone following a gluten-free vegetarian diet. As always, if you have a severe allergy, double-check the labels on your spices and creams to ensure there is no cross-contamination.
