• Ingredients: 24
  • Serves: 4

Tomato-chipotle soup with fresh peach salsa with ripe peach, peeled, pitted, diced, minced jalape&#241o chili.


  • 1 ripe peach, peeled, pitted, diced
  • 1 tsp. minced jalape&#241o chili

For ceviche

For pasta cakes

For cilantro salsa

  • 1/2 cup minced white onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely chopped fresh tomatillos
  • 1/2 cup finely chopped tomato
  • 1 tbsp. minced fresh jalapeño chile, including seeds
  • 1 tsp. kosher salt

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 Reserve 1 cup chopped tomatoes for peach salsa. Place remaining tomatoes in processor and puree until smooth.

    For this step you will need

  2. Step 2 Transfer to 2-quart glass measuring cup. Add enough tomato juice to puree to equal 5 cups tomato mixture.

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  3. Step 3 Place 2 cups tomato mixture in blender. Add 2 tablespoons onion, 2 tablespoons cilantro, 2 teaspoons chipotle chilies and garlic to blender.

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  4. Step 4 Puree until very smooth. Stir puree back into tomato mixture in measuring cup. Season to taste with salt and pepper.

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  5. Step 5 Add more chopped chipotles, if desired. Cover; refrigerate until well chilled, about 1 hour. (Can be made 1 day ahead.

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  6. Step 6 Mix reserved chopped tomatoes, remaining 2 tablespoons onion and 1 tablespoon cilantro, peach and jalapeƱo in small bowl.

    For this step you will need

  7. Step 7 *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.