Chilled Fruit Soups Cool Off Our Not-So-Hot Summer

“The coldest winter I ever spent was a summer in San Francisco,” Mark Twain famously said. And while global warming has definitely hooked us up with some warmer summer temperatures over the years since his proclamation, we don't expect to see any real Fahrenheit action until the fall. Despite the lack of triple-digit temperatures, though, we've noticed that local chefs are still playing around with chilled fruit soups right now.

Stone fruits are at their most glorious at the moment, and two San Francisco restaurants are playing up the peach in particular for a fruity version of gazpacho. RN74 chef Jason Berthold currently offers a white peach gazpacho enhanced with marinated scallops, toasted almonds, nasturtium, and hibiscus, little treasures that disappear from sight when the soup is poured tableside. Over at One Market, chef Mark Dommen also uses seafood in his yellow peach gazpacho, though in his case it's rock shrimp with macadamia nuts and basil.

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