Cold Buttermilk Soup

Ingredients

 * 5 slices thin Westphalian-style pumpernickel bread
 * ½ cup seedless raisins
 * 3 tablespoons sugar
 * 2 teaspoons fresh lemons, rind of
 * 1 teaspoon nutmeg
 * ½ teaspoon cinnamon
 * 1½ quarts buttermilk

Directions

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