Instructions: 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.

Serve small portions cold to 4 people as a first course.

Comments: This cold soup is ultimately refreshing - sweet-tart with a kick, clean but with complex layers of taste. Its awfully good with a summer barbeque with chicken, potato salad, and corn on the cob. And did I mention how easy it is to make?

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