No that is not a cocktail. Yes it is chilled soup served in a cocktail glass.
Have you had a chilled fruit soup before? You’re going to fall in love. The first time I had a soup just like this one was at Barcelona in Columbus, OH; a fantastic Spanish restaurant with the best darn outdoor patio I’ve ever seen (here’s a pic if you’re curious). But even with the patio, the chilled peach soup was the highlight for me. I’d never had anything like it. It was cold, slightly sweet, fresh from ripe summer peaches and spicy – that good back-of-the-throat spicy you can only get from cayenne pepper. Nothing like it.
TIP: Peeling peaches – similar to peeling tomatoes. In order to remove the skin and not take any flesh with it, you have to boil them first. Scour an X in the bottom of each peach and drop into boiling water for just 1 minute. Start peeling from the X.
- 4 ripe Georgia peaches
- ½ cup dry sparkling wine (or dry white wine)
- ½ cup water
- 1-2 tablespoons agave nectar (based on sweetness of peaches)
- ½ teaspoon ground cinnamon + ¼ teaspoon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground all spice
- 2 pinches cayenne pepper
- Pinch fresh grated nutmeg
- ½ cup sliced almonds
- ¼ cup almond flour
- 1½ tablespoons brown sugar
- 3 tablespoons unsalted butter, melted
- Bring a medium pot of water to a boil. Cut a small “X” through the bottom of each peach, then drop them into the water for 1 minute. Using a slotted spoon, transfer peaches to a bowl of ice water.
- While peaches cool, add sparkling wine, water, agave and spices (1/2 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon all spice, pinches of cayenne and grated nutmeg) into a small pot. Heat over low heat until simmering. Remove from heat but leave in pot to allow all the flavors to come together.
- When peaches are cooled, peel starting from the “X” at the bottom of each peach. Discard skin, roughly chop and add to blender. Pour liquid into blender and puree until smooth. Taste for seasoning.
- Pour into a large bowl, cover with plastic wrap and allow to chill in the refrigerator until very cold, 4-5 hours, overnight if you have time.
- Preheat oven to 350 degrees. In a small bowl, add almonds, flour and brown sugar. Mix to combine. Pour melted butter over mixture and stir until moistened. Break into small pieces onto a baking sheet. Bake until fragrant and slightly toasted, about 5 minutes.
- Serve soup chilled with 1 tablespoon almond crunch over top.