Step 1

Add peach chunks, cucumber chunks, garlic, white wine vinegar, olive oil, ½ teaspoon salt and ¼ teaspoon pepper to food processor.

Step 2

Pulse until mixture is pureed and blended.

Step 3

Char jalapeno, over the open flame of a gas burner, using tongs to carefully grasp stem and turn jalapeno to get an even char, about 2 minutes.

Step 4

Transfer charred jalapeno to a resealable plastic bag and let cool slightly.

Step 5

When jalapeno is cool enough to touch, remove from bag and transfer to a cutting board.

Step 6

Using fingers rub off charred skin of jalapeno, discard skin. Also remove stem and discard.

Step 7

Dice jalapeno and add to mixture in food processor. Pulse until blended. Taste soup and season with additional salt and freshly ground pepper, if desired.

Step 8

Transfer soup to a bowl, cover and refrigerate, at least two hours or overnight.

Step 9

Remove chilled soup from refrigerate and serve. Top each serving with a dollop of sour cream, diced yellow bell pepper, cucumber and red onion and chopped fresh parsley, if desired.