Cold Cucumber Soup

1. 1

   Peel the cucumbers and slice very thinly.

2. 2

   Place in a dish and add the soy sauce, vinegar, green onions, sugar, chili powder and sesame oil.

3. 3

   Set aside for 1 hour, then add the chicken stock.

4. 4

   Toast the sesame seeds in a small pan over medium heat until they turn golden and begin to pop, then grind finely.

5. 5

   Transfer the soup to a tureen and sprinkle on the sesame seeds.

6. 6

   Serve at room temperature or slightly chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.