Wildly Cherry Borsch

• 1/2 pound dark red sweet cherries, pitted and halved
• 1/2 cup chopped English cucumber
• 1/4 cup chopped red onion
• 2-3 tablespoons pinot noir, optional
• 1 teaspoon kirschwasser (optional)
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black or pink pepper
• splash of fresh lemon juice
• garnish with a lemon verbena leaf
• dolup of thick Greek yogurt or cream fraiche, optional

1. Blend the pitted cherries, onions, cucumbers, optional wine /kirsch, and vinegar in a blender or food processor.
2. Season to taste. Squeeze in a bit of fresh lemon juice.
3. Chill and then serve with an optional dolup of Greek yogurt or creme fraiche; garnish with lemon verbena (or other herb).

sweet cherries, cucumber, red onion, kirschwasser, balsamic vinegar, kosher salt, fresh ground black, lemon juice, cream fraiche

Taken from food52.com/recipes/5221-wildly-cherry-borsch (may not work)