Bring a medium pan of water to boil. Place peaches in boiling water for 40 seconds.
Using a slotted spoon, remove peaches from water and place in a colander. Rinse briefly with cold water. (Or you can plunge them in ice water for a few seconds.)
When peaches are cool enough to handle, remove the skins. The skins should peel off easily. (You may want to make a small incision in the skin with a knife to get it started.)
Cut peaches into large slices, discarding the pit. Place peaches into a blender jar.
Add all remaining ingredients, except strawberries, and blend until very smooth.
Place in refrigerator for 20 minutes to 2 hours to chill.
Garnish with sliced strawberries before serving.
Notes
1. For best results, try to use good-tasting FRESH peaches for this soup, like those you would get from an orchard. Sometimes, the peaches you get from the grocery store taste like cardboard. Making them into a soup won't magically change the taste of those peaches.2. Orange-peach-mango juice concentrate is found in the freezer section of most grocery stores. Don't substitute orange juice for the orange peach mango juice. Orange juice adds too much tangy tartness to the soup. If you absolutely can't find orange peach mango juice concentrate, you can use pineapple juice concentrate, but the results are sooo much better with mango!!!