Chilled cherry soup

Just saw this Chilled Sour Cherry Soup on Kitchen Chick's blog. I thought it would taste especially good with either a medium fruity olive oil from the Lazio region of Italy or a superior Arbequiña oil under 6 months old. I would use either 2 tsps of oil instead of the optional sour cream or 1 tsp in addition to the sour cream. And anytime you add oil to soup I would suggest drizzling it right on top of the bowl while at the table or right before serving.