Almond Buttermilk Soup

Name: Almond Buttermilk Soup
Total time: 10 min
Yield: Six servings
Ingredients: 1 cup blanched slivered almonds, toasted; 1 1/2 cups crustless bread cubes, toasted; 2 large cloves garlic, peeled and coarsely chopped; 1 1/2 teaspoons grated orange zest; 6 cups buttermilk; 2 1/2 tablespoons fresh lemon juice; 3 tablespoons fresh orange juice; 2 teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; 1/4 cup whole cilantro leaves

By Molly O'Neill

Total Time: 10 minutes, plus refrigeration
Rating: (0)
Comments: Read comments

Featured in: Lunch Specials

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Six servings

1cup blanched slivered almonds, toasted
1½cups crustless bread cubes, toasted
2large cloves garlic, peeled and coarsely chopped
1½teaspoons grated orange zest
6cups buttermilk
2½tablespoons fresh lemon juice
3tablespoons fresh orange juice
2teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
¼cup whole cilantro leaves

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place the almonds, bread, garlic, orange zest and 1 cup of buttermilk in a blender. Process until smooth. Pour into a bowl and stir in the remaining buttermilk, lemon juice, orange juice, salt and pepper. Refrigerate until cold.
Step 2
Taste and adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and float several cilantro leaves in each one.