Peach soup - cold and spicy

(First posted September 2016)

Refreshing and raw and alive with basil. I created this recipe for a Gardenista story about peaches, but landed up publishing a peach bruschetta recipe, instead. So here it is.

Late summer, and basil and peaches are a surprisingly good combination. And perilla, while a weed in some parts, but also a prime ingredient in Japanese kitchens, adds a rose-petal flavor. If you do not have perilla, use mint (different, but compatible).

Cold Peach Soup - serves four as an appetizer

3 ripe yellow freestone peaches, skinned and pit removed
1 cup cucumber (peeled and seeded if fat, entire if Persian)
1 jalapeno, seeded or not (your call)
2 scallions, roughly chopped
6 perilla leaves
16 basil leaves
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon lime juice

Pack it all into a blender and purée till very smooth. Taste. Add the lime juice in stages until the sweet and sour are in harmony. Pour into a jug or carafe, and chill.

Just before serving, stir the soup, as the solids will have separated a little from the juice.