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Chilled Cherry Plum Soup

1 lb Cherries
1 1/2 lb Plums, red or purple
1/4 ts Salt
1/4 ts Ginger, ground
1/2 ts Dijon mustard
1/3 c Wine, red
2 tb Honey
1 1/2 c Buttermilk
1 pn Mint leaves

Pit cherries and plums. Coarsely chop plums. Heat in heavy saucepan with cherries and salt. Reduce heat to low, and cook covered, for five minutes. Add ginger, mustard, wine and honey. Cover and cook (still over low heat) 5 minutes more.

Remove from heat, and let cool to room temperature. Puree half mixture in food processor or blender, and return it to pan. Whisk in buttermilk and mint. Chill until very cold.

Serve topped with slices of lime and/or kiwi fruit.

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