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Recipes: back


Almond Buttermilk Soup

  • 1 cup blanched silvered almonds, toasted
  • 1 cups crustless bread cubes, toasted
  • 2 large cloves garlic, peeled and coarsely chopped
  • 1 teaspoons grated orange zest
  • 6 cups of buttermilk
  • 2 tablespoons of fresh lemon juice
  • 3 tablespoons of fresh orange juice
  • 2 teaspoons kosher salt, plus more to taste
  • freshly ground pepper to taste
  • cup whole cilantro leaves

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