Cold Cucumber Soup

1. 1

   I use English cucumbers because the skin doesn't have that waxy film on it, but you can just peel them to make it easy.

2. 2

   Julliene the cucumbers.

3. 3

   Sometimes I just slice them.

4. 4

   You want to get the cucumber flavor into the soup, so it's really just preference.

5. 5

   In a large serving bowl, mix together the chicken broth, water, cider vinegar (I use apple cider vinegar), low sodium soy sauce, sesame oil, sugar(stevia) and pepper.

6. 6

   Stir in the cucumber.

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   Chill well in the fridge for a couple of hours.

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   Just before serving, stir some ice cubes and sesame seeds into the soup.

9. 9

   Taste the soup to correct the seasonings.

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    It should be pleasantly tart and slightly salty, with a hint of sesame.

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    If the flavorings seem too strong, then dilute with additional water, but keep in mind that the ice cubes will thin down the flavors as they melt.

12. 12

    Carb friendly.

* Per serving · 4 servings · Values may vary.

No additional tips available.