Peach Buttermilk Soup
- Total Time
- 10 minutes, plus at least 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds ripe peaches
- 2 to 3tablespoons mild flavored honey, such as clover or acacia (to taste)
- 2 to 3tablespoons freshly squeezed lemon juice (to taste)
- 3cups buttermilk
- ½teaspoon almond extract or vanilla extract
- ½teaspoon ground cinnamon
- ½teaspoon freshly grated nutmeg
- Pinch of ground cardamom (optional)
- ¼cup lightly toasted slivered almonds
For the Garnish
Nutritional analysis per serving (8 servings)
152 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 25 grams sugars; 6 grams protein; 136 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil. Fill a large bowl with ice water. Drop the peaches into the boiling water, blanch for 20 seconds, then transfer to the ice water. Peel, cut in half, remove the pits, and set 2 large or 3 small peaches aside.
- Step 2
Place the remaining peaches in a blender with the honey, lemon juice and 1 cup of the buttermilk (you will probably have to work in batches) and blend until smooth. Transfer to a bowl and whisk in the remaining buttermilk, the almond or vanilla extract, and the spices. Taste and adjust seasonings.
- Step 3
Slice or dice the peaches you set aside and stir into the soup. Cover and refrigerate for one hour or longer. Ladle into bowls and garnish each serving with slivered almonds.
- Advance preparation: This soup will keep for a day in the refrigerator.Variation: If you are serving this as a dessert, stir in 1 to 3 tablespoons peach liqueur if desired.Martha Rose Shulman can be reached at martha-rose-shulman.com
Private Notes
Comments
I made this again when I was in a bit of a rush, so I skipped the skin removal step and just threw all the ingredients into the blender. If you don't mind flecks of skin in the soup (which we didn't), the soup was still delicious but was simpler and quicker to prepare.
I made this years ago, when Shulman's recipe book was originally published, for a summer picnic. It was served at the end of the evening as a dessert and people raved. Even those who were a bit leery of trying it. I used 'ripe' peaches from a local orchard, that was how they graded those that had fallen off the tree. I didn't have almonds, so I garnished with pitted, split bing cherries, which were also in season. Definitely a winner.
Luscious, rich, refreshing and beautiful! Especially now at the height of peach season. Sometimes cold soups do not satisfy the men in our family but this one did. Served at various times as a first course, breakfast and dessert (with peach liqueur, as suggested), they keep bringing fresh peaches to the kitchen so I'll make more. Absolutely!
Could I use frozen peaches?
Inadvertently purchased some white peaches from a local orchard a few weeks ago. They were pretty bruised, and, I just don’t love white peaches, so I was mad at myself. But buttermilk makes everything wonderful! This simple recipe also works nicely for those ripe but mealy peaches we start to encounter later in the season. I follow the recipe for guests, but if it’s my breakfast I just lave the peels on.
This is very nice. I used what I had, which was part buttermilk and part ayran, and the mention of lassi made me go in a different direction flavor-wise--I added the nutmeg and a whisper of cinnamon, plus cardamom and rosewater instead of vanilla or almond extract. I also had to add extra honey for my taste. Plus I left the skins on--they didn't affect my enjoyment and looked pretty! Very refreshing and satisfying at the height of summer's misery.
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