Cucumber Soup With Soy and Scallions

Name: Cucumber Soup With Soy and Scallions
Total time: 30 min
Ingredients: 2 medium cucumbers; 3 tablespoons soy sauce; 2 tablespoons rice-wine or white-wine vinegar; 1 small chile, 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

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Makes 4 servings 1x

Time 30 minutes

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Ingredients

2 medium cucumbers
3 tablespoons soy sauce
2 tablespoons rice-wine or white-wine vinegar
1 small chile, 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

Instructions

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 large bowl with soy sauce, vinegar, chile 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.

— Recipe from The New York Times