Directions

1. 1

   Bring a large pot of water to a rolling boil. Using a sharp paring knife, score a small X on the bottom of each tomato and peach. Gently place them into the boiling water and blanch for 30 seconds. Remove with a slotted spoon and immediately transfer to an ice water bath to cool completely. Once cool, the skins should slip off easily. Peel away the skins and discard them.

2. 2

   Roughly chop the peeled peaches and tomatoes. Add them to a blender along with the lime juice, lime zest, 4 basil leaves, and a pinch of fleur de sel. Blend on high speed until completely smooth and pureed, about 1-2 minutes. Taste the soup and season with additional fleur de sel as needed.

3. 3

   Transfer the blended soup to a container and refrigerate for at least 2 hours or until well chilled. While the soup chills, prepare the pistou: add the shelled pistachios, remaining 4 basil leaves, and a small pinch of fleur de sel to a food processor and pulse until finely chopped and well combined, about 30 seconds. Alternatively, finely chop by hand using a sharp chef's knife.

4. 4

   Pour the pistachio oil into the finely chopped pistachio-basil mixture and pulse briefly until just combined, or stir together if hand-chopped. The pistou should have a rough, chunky texture.

5. 5

   Ladle the chilled soup into cold serving bowls or glasses. Top each serving generously with a spoonful of the pistachio basil pistou. Serve immediately.