Cold Buttermilk Soup

• 5 slices thin westphalian-style pumpernickel bread
• 1/2 cup seedless raisin
• 3 tablespoons sugar
• 2 teaspoons fresh lemons, rind of
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 1/2 quarts buttermilk

1. Preheat oven to 250u0b0 Spread bread on baking sheet and toast until crisp, 30-40 minutes, turning once or twice; set aside to cool.
2. 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.
3. Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
4. Add the rest of the ingredients, except the buttermilk, and mix thoroughly.
5. Stirring constantly, add the buttermilk in a fine stream.
6. Taste for seasoning and refrigerate at least 30 minutes.
7. To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.

thin, seedless raisin, sugar, fresh lemons, nutmeg, cinnamon, buttermilk

Taken from www.food.com/recipe/cold-buttermilk-soup-85194 (may not work)