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Chilled Peach Soup

A delicious, unusual cold fruit soup. The original recipe came from my good friend Derek Watt.


  • 6 peaches

  • juice of 1/2 lemon (or 1 lemon if not so juicy)

  • 1 cup buttermilk

  • 2/3 cup apple juice

  • 1 tablespoon ginger, grated

  • 1 teaspoon honey


  • 1.

    Immerse peaches in boiling water for 2 minutes to remove skins.

  • 2.

    Remove the stones and process in a blender or food processor until very smooth.

  • 3.

    Add lemon juice immediately to prevent discoloration.

  • 4.

    Slowly add the buttermilk, apple juice, freshly grated ginger and honey.

  • 5.

    Chill in the refrigerator for at least 3 hours, or preferably overnight.


The longer the soup is chilled, the better the flavour.
I have served this as a cocktail - simply served in a small shot glass or ramekin.

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