Hello greedy friends
I propose a cold soup of white peaches with ginger to finish a good meal
I put on the verbena leaves that I left dried and put in a jar last summer, it's a killing. If you don't have fresh or dry verbena, you can opt for basil for example, it works too.
I wanted to test with tarragon (a few leaves no more, it's powerful tarragon) but I did not find this shot here.
Ginger brings that tangy, fresh touch to this soup. Put in if you like, otherwise put lime.
A summer fruit par excellence, white peach is the favourite fruit of gourmets.
Tastier than yellow peach, it is also juicier, less firm and more melting.
That said, it remains much more fragile than yellow peaches and is less good for cooking. In soup, given what is mixed it goes well against
The white fishing season
How to keep the peach white
Fishing is a fragile fruit that needs to be eaten quickly. It can be stored for a short time, 2/3 days at room temperature and without contact with fruit that could damage it.
You can freeze peaches, that said, it is recommended to pit them, keep the nuclei would make the fruit bitter, before cutting them into pieces and drode them with lemon juice to avoid oxidation of the fruit
Preparation: 15 minutes
- 10 white peaches
- A piece of ginger
- 1 small bunch of verbena, mint, rosemary, tarragon or basil
- 1 tbsp agave syrup
- A few ice cubes
Wash the peaches well. Cut them in half and remove the core, cut them into quarters
Peel the ginger and cut into small pieces. Quickly wash fresh verbena leaves, or fresh grass you use
Put the peaches, ginger, verbena and ice cubes in the blender and mix to make a thick soup even. If pieces remain, pass the chinese soup.
Rectify the sugar by possibly adding the agave syrup and serve cold.
If you liked this white peach soup with ginger, feel free to leave me a note before you leave