CHILLED NECTARINE AND GOAT’S CHEESE SOUP
6 nectarines, pitted and cut
into wedges half a cucumber, peeled,
deseeded and diced 1 yellow pepper, chopped 60ml dried apricots, soaked in hot water, drained and chopped
30ml honey 60ml white balsamic vinegar
30ml olive oil 1 large clove of garlic,
cut in half salt and pepper 100g goat’s cheese
CROUTONS 1 baguette, sliced and
cut into cubes sunflower oil, for frying In a bowl, toss the nectarines, cucumber, pepper and apricots.
Add the honey, balsamic, olive oil, garlic, salt and pepper and three-quarters of the goat’s cheese, reserving a quarter for garnish. Cover and refrigerate overnight. Discard the garlic. Transfer the contents of the bowl to a blender and puree. Add the water and puree until very smooth and creamy. Add a bit more water if the soup seems too thick. Check the seasoning.
Refrigerate until well chilled. Serve garnished with sliced nectarines, the remaining goat’s cheese and croutons.
CROUTONS: Heat the oil in a pot or deep-fat fryer and fry chunks until golden brown and drain on paper towel.