Peach Buttermilk Soup - cooking recipe

Ingredients

2 lb. ripe peaches, peeled, seeded and cut into chunks
1/3 c. orange juice concentrate
1 c. buttermilk
1 c. light cream
1/8 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. allspice
slivered almonds or toasted coconut

Preparation

Drop peaches into boiling water for no longer than a count of 10.
Peel under cold running water and remove pits.
Puree in a blender or food processor.
Pour into a medium bowl and add the next 6 ingredients.
Stir to blend well.
Place soup in refrigerator for 6 hours or overnight.
While soup is being chilled, also chill the soup cups or bowls.
Garnish with slivered almonds or toasted coconut.