Asian-Style Cucumber Soup

1. 1

   If the stock is not cold, throw it in the freezer while you prepare the cucumbers.

2. 2

   Peel them, then cut them in half the long way; use a spoon to scoop out the seeds.

3. 3

   Slice them as thinly as possible (a mandoline is ideal for this).

4. 4

   Mix them in a bowl with the soy sauce, vinegar, chile, and sugar and let sit, refrigerated, for about 20 minutes.

5. 5

   Add the stock, scallion, and watercress or arugula if you like and stir.

6. 6

   Taste and adjust the seasoning, then chill or serve.

7. 7

   Just before serving, garnish with the herb(s).

8. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.