Cold Buttermilk Soup

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

Procedures

1. Preheat oven to 250ºF.
2. Spread bread on baking sheet and toast until crisp, 30 – 40 minutes, turning once or twice; set aside to cool.
3. 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.
4. Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
5. Add the rest of the ingredients, except the buttermilk, and mix thoroughly.
6. Stirring constantly, add the buttermilk in a fine stream.
7. Taste for seasoning and refrigerate at least 30 minutes.
8. To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.