Almond Buttermilk Soup
- Total Time
- 10 minutes, plus refrigeration
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Ingredients
- 1cup blanched slivered almonds, toasted
- 1½cups crustless bread cubes, toasted
- 2large cloves garlic, peeled and coarsely chopped
- 1½teaspoons grated orange zest
- 6cups buttermilk
- 2½tablespoons fresh lemon juice
- 3tablespoons fresh orange juice
- 2teaspoons kosher salt, plus more to taste
- Freshly ground pepper to taste
- ¼cup whole cilantro leaves
Nutritional analysis per serving (6 servings)
278 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 15 grams protein; 691 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Taste and adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and float several cilantro leaves in each one.
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