Cold Buttermilk Soup

Ingredients

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

Directions

 * 1) Preheat oven to 250º Spread bread on baking sheet and toast until crisp, 30–40 minutes, turning once or twice; set aside to cool.
 * 2) 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.
 * 3) Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
 * 4) Add the rest of the ingredients, except the buttermilk, and mix thoroughly.
 * 5) Stirring constantly, add the buttermilk in a fine stream.
 * 6) Taste for seasoning and refrigerate at least 30 minutes.
 * 7) To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.