ICED KOREAN CUCUMBER SOUP
Steps:
- 1. If the cucumbers are waxy, peel them. If the skin is thin and unwaxed, leave it on. Slice the cucumber into matchstick pieces, about 2 inches in length. An easy way to do this is to slice thin, flat strips using the wide blade of a grater. Then, stack the strips on each other and slice them lengthwise into skinny, 1/4-inch wide strips. Finally cut these strips crosswise into 2-inch lengths. 2. Trim the "beards" off the green onions and slice them on the diagonal into 1/4 inch wide bits. 3. In a large serving bowl, mix together the chicken broth, water, cider vinegar, soy sauce, sesame oil, sugar and white pepper. Stir in the cucumber and green onions. Chill well. At this point the soup will keep for several hours. 4. Just before serving, stir the ice cubes and sesame seeds into the soup. Taste the soup to correct the seasonings. It should be pleasantly tart and slightly salty, with a hint of sesame. 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.
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