- ½ bed
Garden cress (or microgreens)
Cucumber (about 250 grams)
- 2 teaspoons
ground paprika (hot)
- ½ cup
Soy milk (1.2% fat)
Cut the cress from bed with kitchen shears and place in a blender (or tall vessel).
Rinse half a cucumber and rub dry. Cut in half, remove seeds and dice flesh.
Pour 1 1/2 teaspoons paprika on a plate. Moisten the rim of a glass with a slice of cucumber and press the rim into the paprika.
Combine the cress, cucumber cubes, remaining paprika, soy milk and a pinch of salt in blender (or vessel). Purée in blender (or use an immersion blender) and pour into the prepared glass. Crush ice cubes in an ice crusher, add to drink and enjoy immediately.