Cold Cherry Soup#1

3 lb Tart cherries canned, fresh

Or frozen 1/2 c Wine vinegar

3 tb Cornstarch

1 t Cinnamon

1 c Heavy cream

1 c Sour cream

Drain cherries, if necessary, saving liquid. Puree cherries in blender or food processor. Add enough water to cherry liquid to make 2 quarts. Add vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly thickened. Remove from heat. Add cream. Chill. Season with salt and/or sugar or more vinegar to taste. Serve garnished with sour cream for soup. For dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish.