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


4 people


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

Matcha stock

1 tbsp Kitchen matcha
3 tbsp water, warm

Cold cucumber soup

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

Melon salad

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

To serve

20 g garden cress
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How it's done

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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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