This is my version of a Senigal nectarine soup.
Served cold and very refreshing on a hot day.
Ingredients:
2 lbs (8 small) nectarines, cut up
1 cup apple juice
1 cup cranberry cocktail juice
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 tablespoon balsamic vinegar
1/4 cup fresh cilantro leaves
Directions:
In a bowl combine nectarines with juices,
salt, pepper flakes and vinegar.
Pour into food processor or blender.
Whirl until smooth and blended.
Add cilantro leaves and pulse to chop.
Serve chilled with vanilla ice cream.
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