Saturday, August 19, 2006
This is a cool and refreshing first course or summer dessert. You need really dead ripe fruit- that bag of marked down peaches, for example. The canteloupe should be soft as well, nearly translucent. Some really ripe peaches will peel easily by just lifting the skins off with a knife, but if that does not work plunge them in boiling water for a minute, then colder water so they are cool enough to handle. The skins should slip off. The proportions don't really matter, but I used one small canteloupe and four peaches. The fruits will give out a lot of juice as you peel and slice them into a blender, making a spa treatment for your hands. Try and capture as much juice as you can in the blender. You might need to blend in two batches.
Stir in 3/4 cup of milk, cream, soymilk, buttermilk, whatever you have. If you have almond flavouring or Amaretto on hand add some to taste but don't go out and buy it for the sake of the recipe. (Flavouring should intensify the fruit; should not be enough to give the soup a strong almond note.) Chill until very cold and garnish with berries, if available, or a spoonful of sour cream.
Another entry for ARF/5-a-day over at Sweetnicks'. Check for the roundup on Tuesday.