Welcome to my recipe for Cold Calanda Peach Soup or Sopa Fria De Melocotón De Calanda – a unique dish that fuses the flavors of America and Brazil in a delicious, refreshing way.
As a chef specializing in both cuisines, I’ve always been fascinated by how the different culinary cultures can come together in unexpected and exciting ways. This recipe is a perfect example of that synergy, as it pairs the sweet, juicy peaches from the Calanda region of Spain with savory ingredients like ham, whole cloves, and cinnamon.
But don’t let the unusual combination fool you – this cold soup is incredibly satisfying and refreshing at the same time. It’s perfect for a summer day when you want something light but filling.
Whether you’re looking to impress guests with your culinary skills or just want to try something new and interesting, this recipe is sure to satisfy. So go ahead and give it a try – I promise you won’t be disappointed!
Why You’ll Love This Recipe
As a chef specializing in Brazilian and American cuisine, I have crafted a recipe that will delight your taste buds and impress your dinner guests. In this recipe, we are going to make a delicious soup called Sopa Fria De Melocotón De Calanda or Cold Calanda Peach Soup.
There are many reasons why you’ll love this recipe. Firstly, it is made with fresh Calanda peaches which are famous for their juicy sweetness and delightful aroma. The use of these peaches in the soup will give it a unique flavor that is hard to find in any other dish.
Secondly, this cold soup is perfect for hot summer days when you want something refreshing to cool down. It’s easy to make, and the smooth and creamy texture of the soup makes it an excellent appetizer or light meal for any occasion.
Thirdly, the ingredients used in this soup are all natural and healthy. We use fresh chicken or vegetable stock, light cream, and minimal butter and oil to create a healthy yet tasty dish. You can enjoy this recipe without any guilt!
Finally, you’ll love this recipe because it’s so versatile. You can customize it by adding your own spices and herbs such as fresh mint leaves or using ham instead of chicken. This recipe is perfect for experimentation and is sure to become your go-to during peach season.
In conclusion, if you’re somebody who enjoys discovering new flavors and trying out new recipes, you will love this Cold Calanda Peach Soup recipe. With its fresh ingredients, refreshing taste, and endless possibilities for customization, it’s sure to become one of your favorites!
The key to any delicious recipe lies in its ingredients, and this cold Calanda Peach Soup recipe is no exception. Below is a detailed list of all the fresh and flavorful components required to make this soup pop.
- 2 lbs fresh Calanda peaches
- 1 leek (white and light green parts only), chopped
- 2 onions, chopped
- Fresh mint (for garnish)
Herbs and Spices:
- 2 whole cloves
- 4 cups chicken or vegetable stock
- 1 cup light cream
- 2 tablespoons oil
- 2 1/4 tablespoons butter
- Butter for frying, salted
Make sure to purchase the freshest produce possible, especially when it comes to the peaches, as they are the star of this dish. For the cloves, cinnamon, nutmeg, pepper, and salt, opt for high-quality spices to maximize their flavor impact. Use chicken or vegetable stock according to your preference. Lastly, for the oil and butter components, be sure to use salted butter when frying for that extra dose of flavor.
The Recipe How-To
Now that you have all the ingredients fully prepped, it’s time to cook up the most savory and refreshing Cold Calanda Peach Soup.
Step 1: Sautéing the Vegetables
Heat a tablespoon of oil and butter in a pot over medium heat. Add in chopped onion, leek, and cloves of garlic, sautéing for around five minutes, until they’re shimmering with color.
Step 2: Cooking the Peaches
Cut your fresh Calanda peaches in half and remove the pits. Add them to the pot along with a dash of salt, a pinch of freshly ground pepper, a stick of cinnamon, grating or two of whole nutmeg, and dried leaves of mint. Incorporate all ingredients and stir occasionally until the peaches have softened, which should take about ten minutes.
Step 3: Adding Stock and Cream
Pour in your prepared stock (chicken or vegetable) and mix well before reducing heat to low for fifteen minutes. Afterward, take out the cinnamon and blend together all ingredients until you have a smooth soup. Mix in a cup of light cream gradually while continuing to blend.
Step 4: Chilling Your Peach Soup
Now, we want our Cold Calanda Peach Soup to be 🎶”cold as ice, [but] willing to sacrifice”[^1]🎶 its temperature for those essential summer flavors! Place your blended peach soup in a separate large bowl and put it inside your fridge until chilled.
Serve up your cold soup into bowls with diced up slices of ham on top. Add some more minced mint leaves and maybe another twist of ground pepper for the perfect finishing touch!
[^1]: Lyrics from “Cold as Ice” by Foreigner
Substitutions and Variations
My Cold Calanda Peach Soup recipe is incredibly versatile and allows for a great deal of creativity when it comes to ingredient substitutions and variations. Here are some ideas to help inspire you:
– Peaches: If you can’t find fresh Calanda peaches or they’re out of season, don’t fret! You can substitute with frozen or canned peaches. Just be sure to adjust the sweetness level accordingly.
– Stock: While I recommend using a combination of chicken and vegetable stock for the best flavor, you can use all chicken or all vegetable if preferred.
– Cream: For a lighter version of this soup, swap out the light cream for coconut milk or almond milk.
– Vegetarian option: To make this recipe vegetarian, simply omit the ham and use vegetable stock instead of chicken stock.
– Spice it up: Add some heat by incorporating red pepper flakes, cumin, or paprika into the spice blend. You could also top with diced jalapeños for an extra kick.
– Customize toppings: Feel free to experiment with different toppings such as croutons, chopped nuts, crispy bacon, or fresh herbs like thyme or basil. I highly recommend garnishing with a handful of fresh mint leaves for added freshness!
By incorporating your own ideas and experimenting with seasonal ingredients, you can create your own version of this delicious soup that will suit your taste buds perfectly.
Serving and Pairing
This cold Calanda peach soup is a perfect summer treat that can be served in a variety of ways. One of the best things about this soup is its versatility – it can be served as a standalone starter or as part of a more substantial meal. I typically serve it in small bowls or cups as an appetizer, garnished with diced peaches and fresh mint leaves for an extra touch of color and flavor.
If you’re serving this dish as a main course, I recommend pairing it with some crusty bread or even grilled ham slices to add some texture and depth to the meal. A side salad would also be a great addition, especially if you throw in some fresh greens and juicy tomatoes.
For drinks, I suggest going with light and refreshing options like chilled white wine or sparkling water with lemon slices. The subtle sweetness and delicate flavors of the soup pair well with crisp, bright wines like Sauvignon Blanc or Pinot Grigio.
No matter how you choose to serve it, the cold Calanda peach soup will surely impress your dinner guests with its unique combination of savory and sweet flavors.
Make-Ahead, Storing and Reheating
If you’re planning to make this cold Calanda peach soup ahead of time, that’s no problem at all! In fact, it’s best to make it at least a few hours ahead of serving, giving it plenty of time to chill and develop the flavors. You can even make it a day in advance and store it in the fridge until you’re ready to serve. Just be sure to cover it tightly with plastic wrap or an airtight lid to prevent any odors from seeping in.
When it comes to storing any leftovers, you’ll want to transfer the soup into an airtight container with a lid and place it in the fridge. Cold Calanda peach soup should last for up to three days when stored properly. You can also freeze the soup if you like; just keep in mind that the texture may change once thawed.
To reheat your soup, simply transfer it back into a pot on the stovetop over low heat, stirring occasionally until heated through. You don’t want to microwave this soup, as it may end up curdling the cream.
Overall, this soup is incredibly easy to make ahead of time and store for later. And trust me, once you’ve had a taste of this refreshing dish, you’ll be wanting leftovers!
Tips for Perfect Results
When it comes to making the perfect cold Calanda peach soup, there are a few tips and tricks that can take your dish from good to great. Here are some tips for achieving the best results possible:
Firstly, make sure to use fresh, ripe Calanda peaches. These particular peaches are known for their sweetness and juiciness, which can add a lot of flavor to your soup. You can tell when they’re ripe by their soft texture and fragrant aroma.
Next, be sure to blend the soup in batches. This will help ensure that it is smooth and silky, without any chunks or lumps. Additionally, after blending each batch, pass the soup through a fine mesh strainer to remove any remaining solids and achieve a velvety consistency.
Adding fresh mint leaves before serving not only brings out the natural sweetness of the peach but also enhances the overall flavor of the dish. It’s essential not to skip this step as it’s one of the critical ingredients in bringing out the freshness in the soup.
While seasoning with salt and pepper is crucial, don’t overseason as you don’t want to overpower the delicate flavors of fresh calanda peaches. Start with a light sprinkle and adjust accordingly until you achieve a balance of flavors that suits your taste preference.
Moreover, if you’re serving this cold Calanda peach soup as an appetizer or salad course during a dinner party, consider garnishing each serving with diced ham for some additional texture and saltiness or crispy croutons.
Finally, be sure to chill the soup thoroughly before serving. The ideal temperature is around 35-40 degrees Fahrenheit, so chilling in the refrigerator for at least two hours before serving is worth it. Chilling allows all flavors to combine properly while maintaining its proper texture and velvety consistency.
Following these tips will undoubtedly ensure perfect results every time you make cold Calanda peach soup!
Now that you have all the steps, tips, and variations to make a delicious cold Calanda Peach Soup, it’s time to get started! Don’t forget that this recipe is perfect for hot summer days or cold winter nights when you’re craving something fruity, fresh, and satisfying.
So why not give it a try? I assure you that once you taste this soup with its delicate balance of sweet and savory flavors, you’ll see why it’s worth making again and again. And with so many substitutions and variations possible, there’s always room for personalization and experimentation.
But most importantly, cooking is about sharing our culture, memories, and love with others. So invite your friends or family over, prepare this soup with care and attention to detail, and enjoy each other’s company over a bowl of sopa fria de melocotón de Calanda.
Remember that every ingredient carries a story, every recipe has a history, and every meal can be an opportunity for connection and empathy. So let’s honor our traditions while also embracing new experiences and perspectives through food.
Thank you for reading this recipe article! If you have any questions or feedback, please feel free to let me know. In the meantime, ¡buen provecho!
Cold Calanda Peach Soup - Sopa Fria De Melocotón De Calan Recipe
- 2 1/4 lbs fresh calanda peaches
- 1 leek
- 1/2 onion
- 3 1/4 cups chicken stock (or vegetable)
- 1/2 cup light cream
- 3 tablespoons oil
- 2 tablespoons butter
- 3 whole cloves
- 2 peaches
- 5 ounces iberico ham (Spanish)
- of fresh mint
- Chop the onion and the white part of the leek and sauté gently in the hot oil in a saucepan.
- Wash the peaches, cut in half and remove the pits. Cut into pieces, add to the onion and leek mixture, and fry gently together.
- Cover with the stock, season with salt, pepper a little grated nutmeg, a pinch of cinnamon and the cloves stuck into a piece of onion (this makes it easier to remove them later). Cover and simmer for 10 minutes or until the peaches are soft.
- Remove the onion with the cloves, blend the soup, add the cream and bring to a boil. Check the seasoning, add the butter and leave to cool.
- At the last minute, sprinkle with mint and serve with peaches and ham.
- Garnish: Blanch and peel the peaches. Cut into thin slices. Cut the iberico ham into strips.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.