Asian-Style Cucumber Soup
- 2 medium cucumbers
- 3 tablespoons soy sauce
- 2 tablespoons rice or white wine vinegar
- 1 small chili, stemmed, seeded and minced, or 1/4 teaspoon cayenne, or to taste
- 2 teaspoons sugar
- 3 cups chicken stock, chilled
- 1/2 cup minced scallions, both white and green parts
- 1 cup chopped watercress or arugula (optional)
- 1 cup roughly chopped cilantro, mint, Thai basil or a combination
- Peel cucumbers, then cut them in half lengthwise.
- Scoop out seeds.
- Slice cucumbers as thinly as possible (a mandoline is ideal for this).
- Mix them in a bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
- Add stock, scallions, watercress or arugula if you like, and stir.
- Taste and adjust seasoning.
- Just before serving, garnish with herb or herbs of your choice.
cucumbers, soy sauce, rice, chili, sugar, chicken stock, scallions, arugula, cilantro
Taken from cooking.nytimes.com/recipes/7602 (may not work)