CHILLED NECTARINE AND GOAT'S CHEESE SOUP
Serves 6
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 milk cheese
200ml water
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 milk cheese, reserving a quarter for garnish. Cover and refrigerate overnight. Discard the garlic. Transfer the bowl’s contents to a blender and purée. Add the water and purée 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 cheese and croutons.
CROUTONS: Heat the oil in a pot or deep-fat fryer and fry chunks until golden brown. Drain on paper towel.
CHILLED PERSIAN YOGHURT
Serves 6-8
125ml pistachios
500ml Greek yoghurt
375ml ice water
30ml pine nuts
125ml dried cranberries, chopped
half a cucumber, peeled, deseeded and diced
60ml chopped fresh mint
60ml chopped fresh dill
60ml chopped chives
salt and pepper
GARNISH
ground sumac
dried rose petals
pomegranate rubies
extra pine nuts
micro herbs
Preheat oven to 180ºC. Place the pistachio nuts on a baking tray and bake for 8-10 minutes.
Remove, cool and roughly chop.
In a large bowl, whisk the yoghurt with the ice water.
Stir in the rest of the ingredients and the cooled pistachios.
Refrigerate until very cold, about one hour.
Serve in shallow soup bowls garnished with a sprinkling of sumac, rose petals, pomegranate rubies, pine nuts and micro herbs.
Serve with slices of Turkish bread.
CHILLED AVOCADO SOUP
Serves 4-6
half a cucumber, seeded and chopped
1 avocado, peeled and pitted
1 shallot, chopped
125ml Greek yoghurt
250ml cold water
60ml fresh lime juice
45ml fresh mint leaves
3ml ground cumin
3ml salt
2ml ground black pepper
Place all the ingredients in a blender and process until smooth.
Chill for at least an hour before serving.
Serve garnished with avocado slices and mint.
TOMATO AND WATERMELON GAZPACHO
Serves 10-12
1kg ripe tomatoes, about 10
2 cloves of garlic, peeled and roughly chopped
4 celery stalks, pale parts and leaves, roughly chopped
1 red onion, roughly chopped
200g watermelon flesh, seeds removed
50g crustless white bread, broken into small chunks
80ml tomato passata or tomato juice
45ml red wine vinegar
125ml olive oil, plus extra for drizzling
a handful of basil leaves
coarse salt and black pepper
CROUTONS
2 ciabatta rolls, broken into chunks
sunflower oil, for deep frying
Pierce the tomatoes with a knife and place in a bowl of boiling water for 10 minutes.
Drain, peel and roughly chop. Place in a blender with the rest of the ingredients and blend until smooth.
Refrigerate until needed. Serve with crispy croutons and an extra drizzle of olive oil.
CROUTONS: Heat the oil in a pot or deep-fat fryer until hot. Fry chunks until golden brown and drain on paper towel.
ANGELA DAY
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