Ginger-Peach Soup

• 1 1/2 pounds peaches
• 2 tablespoons plus 1 teaspoon fresh lemon juice
• 1 1/2 cups buttermilk
• 23 cup apple juice
• 1/2 teaspoon peeled, freshly grated ginger
• 1 teaspoon honey
• Scant 1 teaspoon kosher salt
• 1 aromatic geranium leaf or 1 unsprayed rose petal or 3 to 4 slices peeled, pitted peach

1. Peel and pit the peaches, rubbing them with 2 tablespoons of the lemon juice to prevent discoloration as you work.
2. Place peaches in a food processor and process until smooth.
3. Scrape peach puree into a medium bowl.
4. Stir in remaining ingredients.
5. Refrigerate until cold.
6. Serve garnished as desired.

peaches, lemon juice, buttermilk, apple juice, ginger, honey, kosher salt, geranium leaf

Taken from cooking.nytimes.com/recipes/3523 (may not work)