Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Cucumbers |
| 2 tablespoons | Light Soy Sauce |
| 1½ tablespoon | White Vinegar |
| 1 tablespoon | Chopped Green Onions |
| ½ teaspoon | Sugar |
| ½ teaspoon | Chili Powder |
| 1½ teaspoon | Sesame Oil |
| 5 cups | Chicken Stock |
| 2 teaspoons | White Sesame Seeds |
Peel the cucumbers and slice very thinly. Place in a dish and add the soy sauce, vinegar, green onions, sugar, chili powder and sesame oil. Set aside for 1 hour, then add the chicken stock.
Toast the sesame seeds in a small pan over medium heat until they turn golden and begin to pop, then grind finely.
Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve at room temperature or slightly chilled.
Typed by Syd Bigger.