This wonderfully chilly summer soup has a sweet peach flavor balanced by the spicy tang of red chili paste. From Santa Cruz Chili & Spice Co. Cookbook, by Jean England Neubauer.
1 cup of sliced peaches, using the sweetest fruit you can find, or in a pinch use high-quality canned
1/2 cup Santa Cruz Red Chili Paste
2 cups chicken broth
1 cup cream (or half-and-half)
Freshly ground nutmeg
Puree fruit with any juices in a blender or food processor. Add chili paste and chicken broth and blend until well mixed. Transfer to a large bowl and stir in cream. Chill and serve in pretty bowls with a sprinkle of nutmeg.