A delicious, unusual cold fruit soup. The original recipe came from my good friend Derek Watt.
Immerse peaches in boiling water for 2 minutes to remove skins.
Remove the stones and process in a blender or food processor until very smooth.
Add lemon juice immediately to prevent discoloration.
Slowly add the buttermilk, apple juice, freshly grated ginger and honey.
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.