Chinese Cucumber Soup

1. 1

   Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper.

2. 2

   Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes.

3. 3

   Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well.

4. 4

   Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do.

* Per serving · 4 servings · Values may vary.

No additional tips available.