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Share your recipes July 2013

Food Ventures

Strawberry-Peach Buttermilk Soup

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(Courtesy of Andrews McMeel Publishing from "The Animal Farm Buttermilk Cookbook")

Makes 4 servings

Eat this for a healthy breakfast, serve it in little cups as a refreshing mini-course at a dinner party, or have a bowlful with a piece of shortbread on the side for dessert. You can dress the soup up by dicing a few strawberries and a chunk of peach and scattering them over the surface of the soup just before serving. You may use 3 or 4 cups of any fresh stone fruit or berry here – blueberries, plums, apricots, raspberries – and it’s also good with a ripe banana pureed into the mixture. Plan to eat it on the day it’s made.


2 cups buttermilk

2 or 3 ripe peaches, peeled and pitted

1 cup fresh strawberries, hulled

3 tablespoons honey

1 teaspoon vanilla extract


Place the buttermilk, peaches, strawberries, honey and vanilla in a blender and puree until smooth. Serve at once, or cover and chill for an hour or so before serving.

Ann's Article:

Summertime Treats – July is National Ice Cream Month


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