Chilled Sencha Asanoka and Cucumber Soup
Ingredients
- 2 large English cucumbers, peeled and pureed
- 1 cup strong Sencha Asanoka
- 1 teaspoon lemon juice
- 1 teaspoon chopped dill
- ¼ to ½ cup sour cream
- Salt and lemon juice to taste
- . Place all ingredients into a blender
- . Blend until well mixed
- . Chill and serve with fresh dill sprigs, lemon wedges and or slices of English cucumber
This recipe was developed for the Cultured Cup by Kyra Effren
Copyright 
The Cultured Cup
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