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Chilled Sencha Asanoka and Cucumber Soup

Chilled Sencha Asanoka  and Cucumber Soup


  • 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

    1. . Place all ingredients into a blender
    2. . Blend until well mixed
    3. . 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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