Ingredients

1. 1 1/4 cups plus 1/4 cup sugar
2. 1 teaspoon ground cardamom
3. 1/2 teaspoon ground anise
4. Zest and juice of one lime
5. 6 - 8 ripe pitted plums, chopped
6. 3/4 cup plain yogurt, preferably Greek yogurt (low fat if desired)
7. A few sprigs of fresh cilantro, leaves removed

Whisk together 1 ¼ cups sugar, cardamom, anise, and lime zest in a medium bowl. Add lime juice and plums and mix well to combine. Let sit at room temperature for about 20 minutes to allow flavors to meld. In a large saucepan over medium-high heat, cook plum mixture with one cup water, uncovered, until plums are soft; just under 20 minutes. Remove from heat and let cool slightly. Puree the soup using an immersion blender or conventional blender until very smooth. Cover and refrigerate until completely chilled; about one hour.

In a small bowl, whisk together the yogurt with the remaining ¼ cup sugar and one tablespoon of chopped cilantro. Serve the soup with a dollop of cilantro yogurt on top. Yields: 4-6 servings.