Peach Buttermilk Soup

I like to eat this creamy soup for breakfast. It is almost like a lassi, the popular Indian milkshake-like drink. Make sure your peaches are ripe and juicy.


  • 3 pounds ripe peaches
  • 2 to 3 tablespoons mild flavored honey, such as clover or acacia (to taste)
  • 2 to 3 tablespoons freshly squeezed lemon juice (to taste)
  • 3 cups buttermilk
  • ½ teaspoon almond extract or vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • Pinch of ground cardamom (optional)

For the garnish

  • ¼ cup lightly toasted slivered almonds
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      190 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 32 grams sugars; 6 grams protein; 4 milligrams cholesterol; 233 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves six to eight


  1. Bring a large pot of water to a boil. Fill a large bowl with ice water. Drop the peaches into the boiling water, blanch for 20 seconds, then transfer to the ice water. Peel, cut in half, remove the pits, and set 2 large or 3 small peaches aside.
  2. 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. Transfer to a bowl and whisk in the remaining buttermilk, the almond or vanilla extract, and the spices. Taste and adjust seasonings.
  3. Slice or dice the peaches you set aside and stir into the soup. Cover and refrigerate for one hour or longer. Ladle into bowls and garnish each serving with slivered almonds.
  • Advance preparation: This soup will keep for a day in the refrigerator. Variation: If you are serving this as a dessert, stir in 1 to 3 tablespoons peach liqueur if desired. Martha Rose Shulman can be reached at

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