1-First, pit the cherries and place the pitted cherries in a bowl, while adding the pits to a large soup pot.

2-Next, add the water to the pot and bring it to a boil, then reduce heat and simmer for five minutes.

3-Remove the pits from the water using a skimmer, then add the sugar, red wine, salt, and lemon zest; bring to a boil over medium-high heat.

4-Boil for five minutes, then add the cherries and simmer on low heat, covered, for five minutes before removing from heat.

5-In a separate large bowl, place the yogurt and slowly whisk in 1 cup of the cooled soup liquid until smooth.

6-Gradually add the rest of the soup, whisking until smooth, then cool while stirring occasionally and refrigerate until cold.

7-Finally, stir or whisk again before serving to mix the yogurt and liquid, and serve in bowls or glass tumblers, garnished with halved, pitted fresh cherries if desired.