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 vinegar, basil and mint leaves.
He lets the mixture marinate for an hour and then purées it in a blender until very smooth. He places diced peaches, cucumbers, croutons and fresh herbs, such as cilantro, mint, basil, or a combination of those, in a bowl and pours the soup over it.
He finishes the dish with a poached scallop and serves it for $14.