Cold Buttermilk Soup - cooking recipe

Ingredients

5 slices thin westphalian-style pumpernickel bread
1/2 cup seedless raisin
3 tablespoons sugar
2 teaspoons fresh lemons, rind of
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 quarts buttermilk

Preparation

Preheat oven to 250\u00b0 Spread bread on baking sheet and toast until crisp, 30-40 minutes, turning once or twice; set aside to cool.
While the bread is toasting and cooling, drop the raisins into a cup of boiling water, soak 5 minutes, then drain on a paper towel.
Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
Add the rest of the ingredients, except the buttermilk, and mix thoroughly.
Stirring constantly, add the buttermilk in a fine stream.
Taste for seasoning and refrigerate at least 30 minutes.
To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.