ASIAN-STYLE CUCUMBER SOUP

Asian-Style Cucumber Soup image

Provided by Mark Bittman

Categories easy, quick, soups and stews, appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 medium cucumbers
3 tablespoons soy sauce
2 tablespoons rice or white wine vinegar
1 small chili, stemmed, seeded and minced, or 1/4 teaspoon cayenne, or to taste
2 teaspoons sugar
3 cups chicken stock, chilled
1/2 cup minced scallions, both white and green parts
1 cup chopped watercress or arugula (optional)
1 cup roughly chopped cilantro, mint, Thai basil or a combination

Steps:

Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
Add stock, scallions, watercress or arugula if you like, and stir. Taste and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 922 milligrams, Sugar 8 grams