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No one finds it odd to start a meal with melon and a fruit soup is simply taking this a stage further! This black cherry soup looks so delicious with its topping of soured cream or yoghurt that I don’t think you’ll have much trouble persuading people to try it. Plump, perfectly ripe, deep-red fresh cherries are best eaten exactly as they are, without any adornment, so for this soup I use frozen, stoned black cherries.

SERVES 6

450g (1lb) frozen, stoned black cherries

850ml (1½ pints) water

2 tbsp arrowroot

caster sugar, to taste

150ml (5fl oz) dry red wine

a little lemon juice (optional)

150ml (5fl oz) carton of soured cream, to garnish

Put the cherries into a saucepan with the water, bring to the boil and simmer gently until tender. This only takes a few minutes.

Mix the arrowroot with a little cold water to make a smooth paste, then stir a ladleful of the hot cherry liquid into the arrowroot mixture, mix and add it to the saucepan. Simmer for 2–3 minutes or until slightly thickened.

Remove from the heat and leave to cool, then add 40–50g of sugar to make it slightly sweet but refreshing. Chill in the fridge.

Before serving, taste and add a little more sugar if necessary or a drop or two of lemon juice to sharpen the flavour slightly. Top each bowlful with a spoonful of soured cream.