Place all ingredients in a blender, puree until completely smooth.
Chill until very cold, at least 1 hour.
Spoon the chilled soup into individual bowls. Drizzle with basil oil and garnish with cucumber slices, microgreens, or peach slices.
Basil Oil
Bring a small pot of water to boil. Blanch basil by boiling for 45 seconds then plunging into an ice water bath.
Press the water our of the basil and place it in a blender with olive oil and salt. Blend until smooth, about 1 minute.
Allow the mixture to sit for 30 minutes then strain the oil through a fine-mesh strainer. Discard the solids and store the oil in a sealed jar in the fridge until use.
Notes
You can use fresh or frozen peaches in this recipe.
To make pack soup with mint substitute mint for the basil to make mint oil. Alternatively, you can do a 50/50 split of basil and mint.
For our two vegan variations of this recipe, please see the full post.