Ingredients
  peaches8 whole
ripe, peeled, pitted and cut into quarters
 cucumber 1/2 medium
peeled, seeded and cut into chunks
 shallot1 whole
halved
 garlic1 clove
chopped
 white balsamic vinegar1 tbsp
or champagne vinegar
 coarse sea salt 1/2 tsp
or more to taste
 freshly ground black pepper 1/4 tsp
or more to taste
 guajillo chile1 whole
chopped
 water
1/2 to 3/4 cup
 extra-virgin olive oil2 tbsp
 extra-virgin olive oil
for garnish
 coarse sea salt
 fresh mint and basil2 tbsp
finely chopped
 purslane
optional garnish

cookware

1
Bring a pot of water to a boil then turn it off. Score an X in the bottom of each peach, then transfer the fruit into the hot water long enough for the skin on the bottom to release, working in batches if needed. We usually keep them in there until the air bubbles slow or stop rising from the fruit. Drain and cool. Score the peach into quarters, pull apart, then remove the pit. Peel each quarter piece. We sometimes shimmy the edge of a small knife between the end of the peel and the fruit, then use the knife to press the peel onto a cutting board, then pull the fruit away from the skin.
2
While the peaches are cooling, add the cucumber, shallot, garlic, vinegar, salt, pepper, and guajillo chile in a blender or food processor. Add the peaches as they are processed. Pulse to puree.
3
If the consistency seems too thick, add water bit by bit to reach the desired texture and pulse to incorporate. We add 1/4 cup increments at a time.
4
Add the extra-virgin olive oil while the machine is running.
5
Transfer to a container, cover and refrigerate for at least 2 hours and up to overnight.
6
Before serving, taste the soup and adjust the seasoning as needed.
7
Divide among individual bowls. Drizzle each serving with a little oil and sprinkle on just a touch of sea salt. Top with mint, basil, and purslane, if using. Enjoy immediately.
Source

inspired by SF's Piccino