Cold Ginger Peach Soup

1 1/2 pounds ripe peaches
2 tablespoons plus 1 teaspoon fresh lemon juice
1 1/2 cups buttermilk
2/3 cup apple juice
1/2 teaspoon peeled, freshly grated ginger
1 teaspoon honey
Scant 1 teaspoon kosher salt

Peel and pit the peaches, rubbing them with 2 tablespoons of the lemon juice to prevent discoloration as you work. Place peaches in a food processor and process until smooth.

Scrape peach puree into a medium bowl. Stir in remaining ingredients. Refrigerate until cold. Serve garnished as with a few peach slices on top. Serves four.

NY Times: Ginger Peach Soup

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