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