One of the delicacies that reminds me most of the Kakhetian summer is a cold soup, a fresh puree of fruits with just a hint of seasoning. It takes only minute to prepare. The fruits should be ripe enough to puree easily, but not so ripe that they are overly sweet. Unlike the more familiar fruit soups of northern and central Europe, chrianteli has no added sweetener or thickening agents.


(Serves 4)

2 pounds cherries or blackberries
3 sprigs each cilantro and dill, coarse stems removed
⅛ teaspoon salt
½ small garlic clove, peeled and pressed
Minced scallion and cucumber for garnish

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If using cherries, stem and pit them.

Put the fruit through a food mill.

Mince the cilantro and dill.

Mix the pureed fruit with the salt, garlic, and herbs.

Chill lightly.

Garnish each bowl with minced scallion and cucumber.

This recipe originally appeared in The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein.