| For this recipe, you’ll need a Cuzen Matcha Maker. |
A chilled soup highlighting the herbaceous flavor of matcha with peppers and cucumbers.
by SingleThread
Servings: 4-6
Active time: 25 minutes
Ingredients
- ½ c lightly toasted day-old bread
- 1 c extra virgin olive oil
- salt
- 4 green bell peppers
- 1 serrano or jalapeno, de-seeded
- 1 c cucumbers
- 2 ½ tbsp sugar
- ¾ c almonds, toasted
- 4 c baby spinach
- 2 c parsley
- 1 ¾ c sherry vinegar, to taste
- 3 matcha shots with Signature Blend at Matcha Maker strength level 3
- dollop of yogurt (optional)
- a few slices of cucumber (optional)
Instructions
- Preheat the oven to 375°.
- Cut the bread into cubes.
- Toss the bread with olive oil and salt and spread them across a baking sheet.
- Bake for 15 minutes or until lightly toasted.
- Chop the bell peppers, chili and cucumbers. Put them in a blender with the remaining ingredients, matcha and bread with the exception of the olive oil.
- After all the ingredients are blended, slowly add the olive oil.
- Add in vinegar to taste immediately before serving.
- If it’s too thick, add a touch of water until it has a thick, chunky soup consistency.
- Serve with a side of yogurt and cucumber pieces.
Tips
- If the vinegar is sitting in the soup for too long, it will discolor the soup.
- For presentation and a bit more crunch, reserve some of the toasted bread cubes and float them on the soup before serving.
