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Put the cherries, wine, sugar and 150ml cold water in a blender and blitz smooth.
Stir in the vanilla, cardamom and lemon juice, then taste to check it’s sweet enough, or if it needs a touch more citrus.
When the flavour is to your liking, pour into a jug or bowl, cover and chill for at least three hours.
Serve the soup in shallow bowls topped with a spoonful of soured cream or creme fraiche.