Peel the peaches: Make an x cut in the bottom of each peach. Plunge briefly into boiling water, then immediately into a bowl of ice water. When cool, peel off the skin,. Remove pit and coarsely chop peach flesh.
Combine the peaches, cucumber, garlic, olive oil, salt, pepper and water in a blender or food processor. Puree soup. If soup seems to thick, thin with additional water to desired consistency.
Transfer to a bowl or jar and refrigerate for at least 2 hours.
To serve: Divide soup into individual bowls or cups. Garnish as desired with parsley and almonds.
This recipe is adapted from The Washington Post