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

1. Peel cucumbers, then cut them in half lengthwise.
2. Scoop out seeds.
3. Slice cucumbers as thinly as possible (a mandoline is ideal for this).
4. Mix them in a bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
5. Add stock, scallions, watercress or arugula if you like, and stir.
6. Taste and adjust seasoning.
7. 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)