Cold peach soup, apricot and goat cheese
To 4 people:
- 3 peaches
- 12 albaricoques
- A cucumber
- ½ red pepper
- 2 tablespoons honey
- 1 goat cheese medallion
- 50 ml apple cider vinegar (to taste)
- Extra virgin olive oil
- A large clove garlic
- Two slices of good bread loaf
- Chives or parsley
1.Peel and cut peaches into cubes. Boning apricots and cut into quarters. Peel cucumber and remove the seeds and make ⅔ dice with pepper ⅔ (reserve the rest for garnish).
2.Put in a bowl fruit and diced vegetables with vinegar, Honey, a little bit of salt, Pepper, two tablespoons of oil, garlic cut in half and half goat pearls. Mix well, cover and let sit overnight in the refrigerator.
3.We discard garlic and went through the blender marinade with ¾ cup water. Add more if it is too thick. Correct salt, pepper and vinegar.
4.Bread brown them in a pan with olive oil and garnish with fruit and vegetables that we had booked.
5.We serve and incorporate a portion Medallion goat cheese in each bowl.