Nectarine Summer Soup with a Kick

[Guest guest]

Nectarine Summer Soup with a Kick

 

 

1 1/2 pounds fresh ripe nectarines, cut up about 6

of them, don't bother peeling

1 cup orange juice

1/2 cup dry white wine, vermouth or white grape juice

1/4 teaspoon Tabasco sauce or more

1/2 tablespoon balsamic

vinegar

salt to taste

freshly ground white pepper to taste

2

tablespoons minced fresh cilantro

1 cilantro leaf per serving

 

Puree the nectarines in a blender with the orange

juice, wine, Tabasco, and balsamic vinegar. Taste for seasoning. Add cilantro

and pulse a few times to chop into a nice texture. Chill until ready to serve.

 

When ready to serve, pour into small bowls, nested glass bowls with shaved

ice would be nice -- top each with a cilantro leaf, and serve.

Serves 4 as

an appetizer course or 2 as a meal