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 Information
    • Nutritional analysis per serving (6 servings)

      233 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 13 grams protein; 9 milligrams cholesterol; 1315 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  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.
  2. Taste and adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and float several cilantro leaves in each one.

Dining and Cooking