Cold Buttermilk Soup Recipe by Kambe Banda

 Ingredients

•     5 slices thin Westphalian-style pumpernickel bread
•     ½ cup seedless raisins
•     3 tablespoons sugar
•     2 teaspoons fresh lemons, rind of
•     1 teaspoon nutmeg
•     ½ teaspoon cinnamon
•     1½ quarts buttermilk 

 

Directions

•     Preheat oven to 250ºF.
•     Spread bread on baking sheet and toast until crisp, 30 – 40 minutes, turning once or twice; set aside to cool.
•     While the bread is toasting and cooling, drop the raisins into a cup of boiling water, soak 5 minutes, then drain on a paper towel.
•     Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
•     Add the rest of the ingredients, except the buttermilk, and mix thoroughly.
•     Stirring constantly, add the buttermilk in a fine stream.
•     Taste for seasoning and refrigerate at least 30 minutes.
•     To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.