Almond Buttermilk Soup
Published August 17, 1996
- Total Time
- 10 minutes, plus refrigeration
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Ingredients
1 cup blanched slivered almonds, toasted
1 ½ cups crustless bread cubes, toasted
2 large cloves garlic, peeled and coarsely chopped
1 ½ teaspoons grated orange zest
6 cups buttermilk
2 ½ tablespoons fresh lemon juice
3 tablespoons fresh orange juice
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
¼ cup whole cilantro leaves
Nutritional analysis per serving (6 servings)
24 grams carbs; 10 milligrams cholesterol; 278 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 3 grams fiber; 691 milligrams sodium; 15 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes