This delightful little dish is perfect for whetting the appetite before a lazy summer lunch or to serve as a dessert after supper. I picked this recipe up from a friend in Pasadena, California.

Cold Peach Soup

Makes 4 cups

• 2¼ lbs. Ripe Peaches, skinned, pitted, and sliced
• ½ cup Orange Juice
• 1 tsp. Grated Orange Rind
• ½ cup Marsala Wine (although any sweet wine will do)
• ¼ cup Sugar
• 3 tbsp. Cornstarch
• 1/8 tsp. Ground Cloves
• Mint, to Garnish

Put all of the ingredients into a blender or food processor and purée. Pour the resulting mixture into a medium sauce pan.

Bring the soup to a slow boil, then lower the heat until it is just simmering. Stir constantly for about eight minutes, until the soup becomes a bit more clear and thickens.

Take the soup off the heat, and chill well. Serve in frosted glasses or bowls, and garnish with mint leaves.