Prep the peaches. Peel the peaches by scoring an “X” on the bottom, blanching in boiling water for 30 seconds, then slipping off the skins. Pit and roughly chop. If the skins are thin and tender, you can leave them on for extra color and fiber.

Blend the base. Add chopped peaches, Greek yogurt, 1/2 cup cold water (or nectar), 2 tablespoons honey, 1 tablespoon lemon juice, a small pinch of salt, and vanilla (if using) to a blender.

Adjust sweetness and acidity. Blend until smooth and creamy. Taste, then add more honey if the peaches aren’t very sweet, and more lemon juice for brightness. You want a gentle tang and a clean peach finish.

Fine-tune the texture. If it’s too thick, blend in a splash more cold water. If it’s too thin, add a spoonful more yogurt. The ideal texture is pourable but velvety, like a light smoothie you’d eat with a spoon.

Chill to set the flavor. Transfer to a covered bowl or pitcher and chill for at least 1 hour, or up to 24 hours. Chilling thickens the soup slightly and softens the edges of the lemon and honey.

Garnish with contrast. Stir the soup and pour into chilled bowls. Top with a swirl of yogurt, chopped pistachios, and torn mint or basil. Fresh berries add color and tartness, while granola gives it a brunch vibe.

Serve cold. Keep it simple for a starter, or dress it up for dessert with a light drizzle of honey and a few peach slices. For a celebratory twist, float a splash of sparkling wine on top just before serving.