Peach Buttermilk Soup

1. 1

   Bring a large pot of water to a boil.

2. 2

   Fill a large bowl with ice water.

3. 3

   Drop the peaches into the boiling water, blanch for 20 seconds, then transfer to the ice water.

4. 4

   Peel, cut in half, remove the pits, and set 2 large or 3 small peaches aside.

5. 5

   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.

6. 6

   Transfer to a bowl and whisk in the remaining buttermilk, the almond or vanilla extract, and the spices.

7. 7

   Taste and adjust seasonings.

8. 8

   Slice or dice the peaches you set aside and stir into the soup.

9. 9

   Cover and refrigerate for one hour or longer.

10. 10

    Ladle into bowls and garnish each serving with slivered almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.