On one side, the refreshing zing of a sorbet-like shake with mint and ginger. On the other, the satisfying crunch of walnuts and almonds. The result: a celebration in a bowl. Note: preparation must begin at least two hours in advance, with the freezing of the peaches. This dish can be made vegan—see ingredient list for details.
Ingredients (serves 4)
For the soup:
- 6–7 large, ripe peaches
- 10–12 mint leaves
- 1 tbsp grated ginger
- 4 tbsp maple syrup or honey
- Water
For the nuts:
- 100 g (3.5 oz) walnuts
- 100 g (3.5 oz) raw almonds
- 2 tbsp sesame seeds
- 1 egg yolk or 2 tbsp apple puree
- 100 g (¾ cup) powdered sugar
- 2 tbsp canola oil
For the fruit salsa:
- 2 peaches
- 1 nectarine or plum
- 1 tbsp lemon juice
- 8–10 mint leaves
Instructions:
- Soup: Cut half the peaches into quarters and freeze for at least two hours.
- Nuts: Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- Roughly chop the walnuts and almonds and place in a bowl. Add remaining ingredients and mix well. Spread in an even layer on the tray.
- Bake for about 25 minutes, until the edges are just golden. Remove and let cool completely. Break into small pieces (can be prepared up to a week in advance and stored in an airtight container in the fridge or a cool place).
- Salsa: Finely dice the fruit. Mix with lemon juice and mint. Set aside.
- Finish the soup: Place frozen peaches in a food processor with mint and ginger. Pulse until smooth. Chop the remaining fresh peaches and add to the processor with the syrup or honey. Blend again until uniform.
- To serve: Pour the soup into bowls, top with a spoonful of nuts and salsa and serve immediately.