Peach Gazpacho

Dip the peaches a few seconds in boiling water, rinse off thoroughly in cold water and then peel. Pit the fruit and coarsely chop. Halve the vanilla pods lengthwise and scrape out the seeds. Set the pods aside for garnish. Puree the peach cubes with sugar, lemon juice, vanilla seeds and approximately 100 ml (approximately 1/2 cup) of cold water in a blender. Rinse the basil, shake dry and cut the leaves into thin strips.