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Combine sliced peaches, cucumber, and yellow
pepper in a medium-sized bowl. Add the goat
cheese, vinegar, olive oil, a couple shakes of
salt, and garlic clove. Cover and refrigerate
overnight.
In the morning, remove the garlic clove from the
mix and throw away. Pour the remaining contents of
the bowl into a blender and add the serrano
pepper, cilantro, and coconut milk. Puree until
smooth and creamy. Season with salt and pepper;
you may also add agave or honey for a sweeter
soup. Refrigerate until well chilled, allowing
flavors to combine (at least 2 hours).
Pour into 1-2 bowls and enjoy!
Makes 1 cup of soup.
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