Asian-Style Cucumber Soup

• 3 cups chicken stock, preferably chilled
• 2 medium cucumbers
• 3 tablespoons soy sauce
• 2 tablespoons rice or white wine vinegar
• 1 small fresh chile, stemmed, seeded, and minced, or 1/4 teaspoon cayenne, or to taste
• 2 teaspoons sugar
• 1/2 cup minced scallion
• 1 cup chopped watercress or arugula (optional)
• 1 cup roughly chopped fresh cilantro, mint, Thai basil, or a combination

1. If the stock is not cold, throw it in the freezer while you prepare the cucumbers.
2. Peel them, then cut them in half the long way; use a spoon to scoop out the seeds.
3. Slice them as thinly as possible (a mandoline is ideal for this).
4. Mix them in a bowl with the soy sauce, vinegar, chile, and sugar and let sit, refrigerated, for about 20 minutes.
5. Add the stock, scallion, and watercress or arugula if you like and stir.
6. Taste and adjust the seasoning, then chill or serve.
7. Just before serving, garnish with the herb(s).
8. Cucumber-Coconut Soup: Substitute 2 cups coconut milk and 1 cup water for the stock and, if you have it, nam pla (fish sauce) for the soy sauce.
9. You can turn this simple soup into a hot weather main course by topping it with some precooked shrimp (simply grilled would be my first choice) just before serving.

chicken stock, cucumbers, soy sauce, rice, fresh chile, sugar, scallion, arugula, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/asian-style-cucumber-soup-386552 (may not work)