Cherry Soup?

I've been perusing a book Banik has titled "The Book of Food" which is essentially an encyclopedia of cooking ingredients. (It's a neat book, and most importantly to someone of my background, it has a lot of pictures.) The author often talks about preparation methods of the ingredients, and while reading about cherries I was surprised to discover the eastern European tradition of cherry soup, both hot and cold. I don't care for cherries, but as Banik loves them I thought this was worth a bit of research.

It would appear that Hungarians are most well-known for cherry soup, but the recipes reflect that every family has its own version. All of the versions I found are chilled, but I suppose you can eat anything warm if you like it.

This Cold Hungarian Cherry Soup from Soup-aholic uses:
2 pounds fresh cherries, pitted and stemmed
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
2 cups plus 2 tablespoons water
2 to 3 tablespoons sugar
1 tablespoon cornstarch
1/4 cup heavy cream, Sour cream or plain yogurt for topping
Orange or lemon zest or mint sprigs for garnish (optional)

This Hungarian Cherry Soup from Chef2Chef is also served cold:
1 lb morello cherries, pitted (pits and stems reserved)
3 c riesling or other dry white wine
1/4 c sugar
1 inch stick cinnamon
2 lemons, 1 peeled & the peel reserved, both squeezed
1/2 c brandy (optional)
2 c sour cream

And this Hungarian Sour Cherry Soup from RecipeSource is yet another version:
1 1/2 quart water
3 tablespoons flour
1 cup sour cream
1/2 teaspoon salt
1 pound fresh or frozen pitted sour cherries (not canned)
3/4 cup granulated sugar