Step 1

Reserve two small handfuls of cherries to garnish. Set aside. In a blender on high puree the cherries with the water until smooth as possible. Strain into a mixing bowl.

Step 2

Whisk in the vinegar, salt and pepper and adjust to taste. Whisk in the sour cream until fully incorporated.

Step 3

Chill the soup for at least one hour. Whisk again, and adjust seasoning if needed.

Step 4

Portion chilled soup into bowls and garnish with some whole cherries and diced plums.

Step 5

Serve for a cool summer lunch with small sandwiches, pickles, salads, crusty bread, etc.