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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
cucumbers
|
|
| 3E+1 | ml |
soy sauce, light
|
|
| 23 | ml |
white vinegar
|
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
chili powder
Korean style, or 1/4 teaspoon cayenne pepper |
|
| 7.5 | ml |
sesame oil
|
|
| 1.2 | l |
chicken broth
|
|
| 1E+1 | ml |
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.
