This cold summer soup is light and creamy with the addition of soaked cashews with a subtle sweetness from the peach. Make up to 3 days ahead of time and chill.
1. Bring 1 cup of water to a boil and then pour over the cashews and allow to soak up to 20 minutes
2. In a blender, combine all the ingredients and blitz into a smooth soup, blending in batches as needed, and chill
3. To serve, taste and adjust seasoning as desired and divvy between bowls. Top with a drizzle of olive oil and couple of grinds of black pepper