for 4 person

Matcha stock

1 tbsp	Kitchen matcha
3 tbsp	water, warm

Cold cucumber soup

2	cucumber (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

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.

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