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I'm just mad for this chilled soup. It's really lovely to look at with richly orange bits in a sea of light orange; delicately sweet-tart with a wisp of cinnamon that accents but stays elusive. Serve to 4 people as a first course for an exquisite dinner on some summer evening.

• 1/2 cup sugar
• 2 cups water
• 1 small stick of cinnamon
• 1 cup freshly squeezed orange juice
• 1 cup white wine
• 4 oranges, peeled, sectioned, stripped of all membranes, and seeded

When ready to serve, distribute the fresh orange bits among 4 soup plates and pour the broth equally over all.