- 10 large peaches, halved and pitted
- 2 tablespoon olive oil
- 1/2 teaspoon salt
- 2 teaspoons agave nectar
- 1 teaspoon brown sugar
Toss peach halves in a large bowl with olive oil and salt. Grill over med/high heat until well grill marked and soft. Place peaches, agave nectar and brown sugar into a blender. If the peaches are still hot, pulse the mixture carefully until it moves freely. Blend until smooth. Taste, adjust seasonings if necessary and chill. (Chilling dulls the palate so season well.)
To serve, ladle soup into bowls and garnish with goat cheese and peach wedges.