Summer Plum Gazpacho with Plum Mint Pesto Baguette toast

1.

For the Summer Plum Gazpacho

2.

Strain plums through a sieve over a bowl, reserving juice. Cut plums in half; discard pits. Combine plums, reserved juice, red wine, honey, cinnamon, and cloves in a medium saucepan. Bring to a boil. Cover; reduce heat, and simmer 15 minutes. Place half of soup in a blender; process until smooth. Pour into a bowl. Repeat procedure with other half of soup. Stir in liqueur and rind. Place 3/4 cup soup into each of 6 wine goblets. Top each serving with 1 tablespoon yogurt and 1 mint sprig, if desired.

3.

For The Plum Mint Pesto Baguette toast

4.

Preheat oven to 160°C. Place pine nuts in a non-stick frying pan over medium heat and cook, stirring, for 4 minutes or until golden. Set aside until required.To make baguette toast, cut the ends from baguettes and discard. Cut each baguette into 5mm-thick slices. Brush both sides of slices lightly with the oil and season with pepper. Place half the slices, in a single layer, on 2 baking trays. Bake in preheated oven, swapping the trays halfway through cooking, for 18 minutes. Transfer to a wire rack to cool completely. Repeat with remaining baguette slices.chopped pine nuts ,mint and Plum put in a large bowl and stir until well combined with olive oil and season with salt and pepper. Combined all plum pesto topped on baguette toasts.

5.

Assembly

6.

Pour Plum Gazpacho in Glass and aside serve with Plum mint Pesto baguette Toast