Chef Jason Berthold celebrates peach season with this chilled soup, a variation on the tomato-based Spanish classic. He heats garlic with blanched, skinned almonds in olive oil until they begin to turn light brown. Then he adds chopped, crustless bread, heats it for another minute and then pours that mixture into a bowl containing very ripe chopped peaches, peeled and chopped cucumbers, red onions, bell pepper, coriander seed, a pinch of ground espelette or ancho pepper, salt, banyuls ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.