Peach Melba Soup
If you like to entertain and you want to be healthy too, this peach soup would be a stylish starter or dessert.
6 people
0 minutes
5 minutes
Ingredients
- 4 tbsp Honey
- 1 - Lime zest and juice
- 1 tsp Rose Water
- 1 pinch Sea Salt
- 6 large SuperValu Peach
- 280 ml SuperValu Pressed Apple Juice Chilled 1L
To Serve
-
1
handfull
Frozen Raspberries
-
1
tbsp
SuperValu Signature Tastes Vanilla Yogurt
Method
- Peel the peaches by bringing a medium pot of water to a boil. Cut a small X through the bottom of each peach, then drop them into the water to blanch for 20 seconds. Using a slotted spoon, transfer the peaches to a bowl of ice water. When the peaches are cool enough to handle, drain well and peel them, starting from the X at the bottom of each peach. Discard the skin and stones and transfer the peaches to a blender.
- Add the apple juice, lime zest and juice, honey, rosewater and a pinch of sea salt and blend until smooth. Add enough cold water to make the purée the consistency of pouring cream.
- Transfer to a bowl, cover with cling film and refrigerate for about 2 hours, until well chilled.
- Pour the soup into bowls, cups or glasses. Add a dollop of vanilla yogurt to each one with a sprinkle of broken-up frozen raspberries.
