Cold Ginger Peach Soup

1 1/2 pounds 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 desired.

from Barbara Kafka via the NY Times.