Cherries and tarragon are a magical combination you might not have tried. You can try whizzing in other herbs, too – fennel, lemon balm and mint are all great with tarragon
SERVES 4
500g cherries, pitted
1 large (or 2 small) cucumber, peeled and sliced
1-2 garlic cloves, peeled
Handful of fresh tarragon
200-300ml cold herbal tea (lemon verbena and/or mint works a treat)
1-2 tbsp apple cider vinegar (alternatively, use kombucha)
Light rapeseed or olive oil, to serve
Tarragon and borage flowers, to garnish
1 Blend the cherries with the cucumber, garlic (start with 1 clove), tarragon, tea and vinegar (or kombucha). Taste and add more garlic and herbs, if needed. Season with a good hit of black pepper.
2 Serve with a good trickle of oil (or blend the oil in if you’d prefer, before serving) – I garnish the soup with oil but I’m generous with it! Finish with a scattering of tarragon and borage. Cook’s note: This will keep nicely in the fridge for a week.
This is one of the recipes from our June issue’s Home Economics feature, which focuses on herbs this month. Pick up a copy of the issue to read the other recipes, which include Herby Tzatziki, Mackerel, Gooseberry & Coriander Ceviche, Courgette & Dill Babaganoush, Tomato Salad with Sage Butter, Za’atar Flatbreads, Herb Shortbread and an Oxymel Herbal Tonic. The recipes are by Rachel de Thample and the photography is by Ali Allen.
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