KOREAN COLD CUCUMBER SOUP

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KOREAN COLD CUCUMBER SOUP image

Categories     Salad     Soup/Stew     Appetizer     Side     No-Cook     Low Carb     Low Fat     Quick & Easy     Low Cal     Spring     Summer     Chill     Raw

Yield 4 small bows

Number Of Ingredients 9

-1 large cucumber (preferably Korean cucumber, which is a lighter colored cucumber. But any cucumber without seeds or with softer smaller seeds will do)
-1.5 tsp salt
-2 tsp sugar
-1 tsp soy sauce (or fishsauce if you like it)
-1 1/2 tbsp vinegar
-2 tsp crushed sesame seeds
-1 cup cold water
-1 cup ice cubes
-1 clove finely crushed fresh garlic (serious garlic breath alert! so this is optional, especially if you don't like raw garlic)

Steps:

  • First, peal the cucumber. Then, use a mandolin to cut the cucumber into small matchsticks. A standard cheese grinder ca also work. Using a knife to julienne the cucumber also works. Put the cucumber in a large bowl. To the cucumber, add the vinegar, the soy sauce, salt, garlic, and sugar. Mix lightly with a spoon. Add the water and the ice to the bowl. Top it with the crushed sesame seeds. Enjoy!

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