Salty Cold Cucumber Soup Recipe

Salty Cold Cucumber Soup Recipe

3 medium size cucumber

3 tsp salt

3 tbsp light soy sauce

1.5 tbsp white vinegar

1.5 tbsp sugar

1 tsp red pepper oil

4 finely chopped spring onions

3 tbsp white sesame seeds

4 cups skimmed, cold chicken bouillon

2 tsp sesame oil

Method:

Wash and trim the cucumbers. Cut half lengthwise and seed. Grate the cucumbers coarsely. Sprinkle with 1.5 tsp salt. Stir well and leave to drain in a strainer for about 20 minutes. Mix the salt, soy sauce, vinegar, sugar, red pepper oil and spring onions together in a bowl. Stir until the salt and sugar have dissolved. Put in the cucumber, stir, cover and chill for 1 hour. Heat up a dry frying to roast the sesame seeds until they begin to change color. Place them on a large plate to cool. Pour out the seeds onto a kitchen paper, cover them with another and crush them with a rolling pin. Put in the chicken bouillon, sesame oil and sesame seeds to the cucumber mixture and stir well. Serve the soup in individual bowls immediately.