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
- 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.
- 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