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

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

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