For the soup: Combine all of the ingredients in a blender and purée until smooth. Place the soup in a clean container and refrigerate until well chilled.
For the croutons: Preheat oven to 275 °F. Combine the honey, cinnamon, nutmeg, and melted butter. Remove the crusts from bread. Cut the bread slice into 4 strips. Toss the bread with the honey butter mixture. Spread the croutons on a baking sheet. Bake croutons for 15 minutes or until crisp. Let the croutons cool to room temperature.
Halve and pit the peach. Cut the peach halves crosswise into 1⁄4 inch slices.
For a unique presentation: Pour 1 cup soup into each of 4 chilled martini or margarita glasses. Garnish the soup with 1 peach slice and 1 mint sprig. Serve with a raisin bread crouton.