What you will need:
6 nectarines, pitted and cut into wedgeshalf a cucumber, peeled, deseeded and diced1 yellow pepper, chopped60ml dried apricots, soaked in hot water, drained and chopped30ml honey60ml white balsamic vinegar30ml Morgenster Extra Virgin Olive Oil1 large clove of garlic, cut in halfsalt and pepper100g goat's cheese200ml water
1 baguette, sliced and |cut into cubes
sunflower oil, for frying
How to prepare:
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.
Heat the oil in a pot or deep-fat fryer and fry chunks until golden brown and drain on paper towel.
Recipe supplied by The Star, Angela Day.
Click here to download the recipe in pdf format.