Ginger-Peach Soup

By Barbara Kafka

Total Time
10 minutes
Rating
4(16)
Comments
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Featured in: FOOD; Cold Soups, Cool Kitchens

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Ingredients

Yield:Four servings
  • 1Ā½pounds peaches
  • 2tablespoons plus 1 teaspoon fresh lemon juice
  • 1Ā½cups buttermilk
  • ā…”cup apple juice
  • Ā½teaspoon peeled, freshly grated ginger
  • 1teaspoon honey
  • Scant 1 teaspoon kosher salt

    • The Garnish for Each Serving

    • 1aromatic geranium leaf or 1 unsprayed rose petal or 3 to 4 slices peeled, pitted peach
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

145 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 28 grams sugars; 5 grams protein; 609 milligrams sodium

Note: The information shown is Edamamā€™s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistā€™s advice.

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Preparation

  1. Step 1

    Peel and pit the peaches, rubbing them with 2 tablespoons of the lemon juice to prevent discoloration as you work. Place peaches in a food processor and process until smooth.

  2. Step 2

    Scrape peach puree into a medium bowl. Stir in remaining ingredients. Refrigerate until cold. Serve garnished as desired.

Ratings

4 out of 5
16 user ratings
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Comments

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Dolores

Delicious. But I added my own touches - liquid yogurt instead of buttermilk, added salad little mango juice, and left out the honey and salt. Garnished with parsley. (The peaches and parsley are from our garden.)

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