Similar to the Indian milkshake-like drink lassi, I enjoy eating this delectable creamy soup for breakfast. Make sure that the peaches are juicy and ripe.
- 3 pounds ripe peaches
- 2 to 3 tablespoons mild flavored honey (like acacia or clover) (to taste)
- 2 to 3 tablespoons lemon juice, freshly squeezed (to taste)
- 3 cups buttermilk
- ½ teaspoon almond extract or vanilla extract
- ½ teaspoon cinnamon (ground)
- ½ teaspoon nutmeg (freshly grated)
- Pinch of cardamom (ground) (optional)
For the garnish
- ¼cup slivered almonds (lightly toasted)
Nutritional analysis per serving (6 servings):
202 calories; 4 grams fat; 7 grams protein; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams trans fat; 36 grams carbohydrates; 4 grams dietary fiber; 32 grams sugars; 4 milligrams cholesterol; 233 milligrams sodium
The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.
- Bring a large pot of water to boil. Fill a large bowl with ice water. Place the peaches into the boiling water, blanch for roughly 20 seconds, before transferring to the ice water. Peel, halve, remove the pits, and set aside 2 large or 3 small peaches.
- Take the remaining peaches and place in a blender with honey, lemon juice, and 1 cup of buttermilk (you’ll most likely need to do this in batches) – blend until smooth. Move to a bowl, and whisk in the remainder of the buttermilk, vanilla or almond extract, and your spices. Taste, and adjust the seasonings accordingly.
- Dice or slice the peaches you set aside, and mix into the soup. Dover, and allow to refrigerator for an hour or more. To serve, ladle into bowls and garnish with slivered almonds.
- Prepare in advance: In the refrigerator, this soup will keep for a day.
Variant: If this is being served as a dessert, if desired, you can mix in 1-3 tablespoons of peach liqueur.