Santa Fe Chilled Nectarine Soup

Combine the cut nectarines, apple juice, and cranberry juice cocktail in a large bowl.

Add salt, red pepper flakes, and balsamic vinegar to the mixture and stir well to combine all ingredients.

Transfer the mixture to a blender or food processor and blend until smooth, working in batches if necessary.

Strain the blended soup through a fine-mesh sieve into a clean bowl, pressing gently on solids to extract maximum liquid; discard pulp.

Cover the soup and refrigerate for at least 2 hours, or until thoroughly chilled.

Taste and adjust seasoning with additional salt, red pepper flakes, or balsamic vinegar as desired.

Ladle the chilled soup into serving bowls and garnish generously with fresh cilantro leaves before serving.