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This cold soup is ultimately refreshing--sweet-tart with a kick, clean but with complex layers of taste. It's 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? Serve small portions cold to 4 people as a first course.

• 1½ 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 is good)
• 1/4 teaspoon tabasco sauce
• 1/2 Tablespoon balsamic vinegar
• salt] and white pepper to taste
• 2 Tablespoons fresh cilantro, minced

Garnish: 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.