To prepare the soup, soak the gelatin in cold water for 30 minutes, then heat over low heat.
Roast the almonds in a dry frying pan and beat with a blender.
Rub the cottage cheese through a sieve, add the yoghurt and mix.
Mix all the ingredients and divide into the bowls. Place in the fridge until stiff.
Garnish with slices of tinned peaches before serving.