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Chilled Peach & Verbena Soup with Crispy Prosciutto Crisps

Name: Chilled Peach & Verbena Soup with Crispy Prosciutto Crisps
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Ingredients: 3 ripe peaches (about 500g), halved, pitted and roughly chopped; 100ml crème fraîche or Greek yogurt; 50ml peach nectar or white wine; juice and zest of ½ lemon; 8 fresh lemon verbena leaves (or mint); fine sea salt; 2 oz thinly sliced prosciutto di Parma; 1 tablespoon almond oil; cracked black pepper; few verbena leaves for garnish

A sophisticated gazpacho-style shooter using ripe summer peaches, fresh lemon verbena and crème fraîche, finished with a drizzle of almond oil and shards of crispy, charred prosciutto. Refreshing and elegant—the perfect pause between lunch and evening.

411cal 7gprotein 35gcarbs 29gfat 10min prep 8min cook 2serves

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