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https://www.lifestylefood.com.au/recipes/21935/summer-plum-gazpacho-with-plum-mint-pesto-baguette-toast

LifestyleFOOD.com.au

Summer Plum Gazpacho with Plum Mint Pesto Baguette toast
Plum Chilled Soup With Plum Mint Pesto on Multi grainToast

Ingredients

  • For the Summer Plum Gazpacho

  • Cans plums in light syrup 150 ml

  • Dry red wine 05ml

  • Honey 01gm

  • Ground cinnamon 01g

  • Ground cloves ¼ g

  • Orange-flavored liqueur 50 ml

  • Grated lemon rind ¼ g

  • Vanilla Ice cream 01 g

  • Mint sprigs 01 g

  • For The Plum Mint Pesto Baguette toast

  • Pine nuts 25 g

  • Plum medium ripe 100 g

  • Mint fresh 10 g

  • Jar capers, drained, chopped 02 g

  • Salt 01 g

  • Freshly ground black pepper ½ g

  • Multi Grain Baguettes 2

  • Extra virgin olive oil 50 ml

Method

  • 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

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