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Chilled Nectarine and Goat's Cheese Soup
What you will need:
  • 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 Morgenster Extra Virgin Olive Oil
  • 1 large clove of garlic, cut in half
  • salt and pepper
  • 100g goat's cheese
  • 200ml 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.

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