Almond Buttermilk Soup

• 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

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

blanched slivered almonds, bread cubes, garlic, orange zest, buttermilk, lemon juice, orange juice, kosher salt, freshly ground pepper, cilantro

Taken from cooking.nytimes.com/recipes/8730 (may not work)