Cold Cherry-Raspberry Soup

Directions

1. 1
   Combine water, wine, sugar, and cornstarch in medium saucepan over medium heat.
2. 2
   Stir well.
3. 3
   Add cherries and raspberries.
4. 4
   Cook uncovered, stirring often until fruit is soft.
5. 5
   Remove from heat; let cool.
6. 6
   Position steel blade in food processor.
7. 7
   Add fruit mixture and orange zest and process until smooth, scraping sides of bowl down with spatula between pulses.
8. 8
   Strain puree through cheesecloth and discard seeds.
9. 9
   Cover and chill at least one hour.
10. 10
    Combine 1/2 cup of cherry puree with yogurt in a small bowl and mix well.
11. 11
    Spoon about 1/3 of the cherry-yogurt mixture into four serving bowls.
12. 12
    Set aside remaining cherry-yogurt mixture (you should have about 2 tablespoons).
13. 13
    Take the remaining cherry puree and divide it evenly between the four bowls, spooning it over the cherry-yogurt mixture in each bowl.
14. 14
    DO NOT MIX!
15. 15
    Divide remaining 2 tablespoons of cherry-yogurt mixture and dollop on top of the cherry puree in each bowl.
16. 16
    Pull a wooden toothpick though dollops to create a pattern.
17. 17
    Chill again for one hour.
18. 18
    Can garnish with raspberries and/or cherries for added effect.