Refreshing Cold Cucumber Soup
Refreshing Cold Cucumber Soup recipe
Yield
6 servingsPrep
15 minCook
0 minReady
1⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium | cucumbers |
|
| 2 | tablespoons | soy sauce, light |
|
| 1 ½ | tablespoons | white vinegar |
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| ½ | teaspoon | sugar |
|
| ½ | teaspoon |
chili powder
Korean style, or 1/4 teaspoon cayenne pepper |
|
| 1 ½ | teaspoons | sesame oil |
|
| 5 | cups | chicken broth |
|
| 2 | teaspoons | sesame seeds |
|
Directions
Peel the cucumbers and slice very thinly.
Place in a dish and add the soy sauce, vinegar, green onions, sugar, chili powder and sesame oil. Set aside for 1 hour, then add the chicken stock.
Toast the sesame seeds in a small pan over medium heat until they turn golden and begin to pop, then grind finely.
Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve at room temperature or slightly chilled.
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