Peach and berry 'ConsommE'
This cold soup not only tastes good, the different colored berries also give it a dazzling look and make a welcome change from poor old gazpacho.
Ingredients (serves four)
Red (fresh) peaches 6 +1
Fresh orange juice 2/3 cup 150 ml
Simple sugar syrup 2/3 cup 150 ml
Green gooseberries 1/4 cup 50 gr
Red currants 1/4 cup 50 gr
Golden gooseberries 1/4 cup 50 gr
Black currants 1/4 cup 50 gr
Red cherries 1/4 cup 50 gr
Fresh blueberries 1/4 cup 50 gr
Fresh thyme leaves 1 TS
Puffpastry (readymade) 1 sheet
Peach sherbet,
approx. 1 pound 0.5 kgr
Process:
Wash all fruit. Cut one peach in half, discard the pit and cut into thin segments.
Cut all berries in half, take out all pits where needed.
Puree 6 peaches, sugar syrup and the orange juice.
Strain through a very fine sieve or cheesecloth. Chill in refrigerator.
Cut puffpastry in 1/4-inch wide stripes and 2-3 cm longer than your serving plates for the soup. Bake according to the instructions. Sprinkle with powdered sugar while still warm and set aside for later use.
With an ice ream scoop or soupspoon, make nice shapes or balls from the sherbet. You need two for each serving. Keep in freezer for later use.
Serving:
Distribute all fruits equal into cold/chilled soup plates. Sprinkle the thyme leaves around the plates. Add chilled fruit consomme. Place two pastry sticks across the plate and put 2 scoops of sherbet on each stick.
Tip:
Any fruit or berries can be used as long as you keep it colorful. Try not to use canned fruit, the secret of this soup is the taste of fresh fruits and berries.