Cucumber and matcha soup with buttermilk

Cucumber and matcha soup with buttermilk

Total: 1 hr 25 Min. | Active: 25 Min.
vegetarian, gluten-free
Nutritional value / people: 74 kcal
, Fat: 1 g
, Carbohydrate: 11 g
, Protein: 4 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Matcha stock

1tbsp Kitchen matcha
3tbsp water, warm

Cold cucumber soup

2 cucumbers (approx. 800 g), peeled, deseeded, cut into pieces
3dl buttermilk
1tsp lime juice
¾tsp wasabi paste
1tsp salt

Melon salad

½tsp wasabi paste
1tsp lime juice
½ cantaloupe melon, cut into cubes
1pinch salt

To serve

20g garden cress
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How it's done

Matcha stock

Add matcha to a bowl with warm water, mix well.

Cold cucumber soup

Place cucumbers into a blending cup with all ingredients up to and including the salt, add the matcha stock, purée until fine, cover and leave to cool for approx. 1 hour.

Melon salad

Mix the wasabi and lime juice well in a large bowl. Add the melon, mix, season with salt.

To serve

Place melon salad on a shallow bowl, add the cucumber and matcha soup, garnish with cress.

Good to know
Serve with: Crème fraîche

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