Cold Calanda Peach Soup Sopa Fria De Melocotn De Calan Recipes
COLD MANGO AND RUM SOUP (SOPA FRIA DE MANGO Y RON)
Make and share this Cold Mango and Rum Soup (Sopa Fria De Mango Y Ron) recipe from Food.com.
Provided by Miss Annie
Categories Fruit
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Puree the mango in a blender or food processor, then pass through a sieve.
- Combine the mango puree with the remaining ingredients, except the nutmeg.
- Garnish with the nutmeg.
CHILLED PEACH SOUP
Here's a peachy way to begin a lady's luncheon or brunch. This refreshing soup shared by Lane McLoud of Perry, Georgia stars her home state's premier fruit crop. The toasted almonds on top are a nice complement to the sweet-tart flavor. "A serving of this fruit soup is surprisingly filling," she writes.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired.
Nutrition Facts : Calories 158 calories, Fat 7g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 35mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
COLD CALANDA PEACH SOUP - SOPA FRIA DE MELOCOTóN DE CALAN
Shamelessly swiped from the 'net for ZWT8 from a Spanish website who reposted it from Spain GourmeTour magazine. This looks really good especially in the heat we've been having! Vegetable stock is easily substituted for the chicken stock to make it vegetarian (and leave off the ham garnish). If Calanda peaches are unavailable, substitute a sweet fleshy variety.
Provided by Elmotoo
Categories Fruit
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 474.9, Fat 27.3, SaturatedFat 10, Cholesterol 59.4, Sodium 888.5, Carbohydrate 44.9, Fiber 6.1, Sugar 32.3, Protein 17.3
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