Cold Buttermilk Soup

Crumble the five slices of thin Westphalian-style pumpernickel bread into a large mixing bowl, breaking them into small, bite-sized pieces.

Add the seedless raisins to the crumbled bread and toss gently to combine.

Sprinkle the sugar, lemon rind, nutmeg, and cinnamon over the bread and raisins, stirring well to distribute the spices evenly throughout.

Pour the buttermilk gradually into the bowl while stirring constantly to prevent lumps and ensure the spices and flavorings are well incorporated.

Stir the soup thoroughly until all ingredients are fully combined and the bread has partially softened, about 1 minute.

Cover the bowl and refrigerate for at least 2 hours, or until well chilled, allowing the bread to fully absorb the buttermilk and flavors to meld.

Stir the soup again just before serving to redistribute any settled ingredients and adjust consistency if needed by adding a splash of buttermilk if too thick.

Ladle the cold soup into serving bowls and serve immediately while chilled.