Cucumber Soup With Soy and Scallions

Name: Cucumber Soup With Soy and Scallions
Total time: 30 min
Yield: 4 servings
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 whiteand green parts; 1 cup chopped watercress or arugula (optional); 1 cup roughly chopped cilantro, mint, Thai basil or a combination

By Mark Bittman

Updated June 8, 2021

Cucumber Soup With Soy and Scallions — William Brinson

Total Time: 30 minutes
Rating: 4(96)
Comments: Read comments

For hot days, you can’t beat this take on cucumber soup, which blows away the “classic” dairy-based version.

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Ingredients

Yield:4 servings

2medium cucumbers
3tablespoons soy sauce
2tablespoons rice-wine or white-wine vinegar
1small chile, stemmed, seeded and minced, or ¼ teaspoon cayenne, or to taste
2teaspoons sugar
3cups chicken stock, chilled
½cup minced scallions, both whiteand green parts
1cup chopped watercress or arugula (optional)
1cup roughly chopped cilantro, mint, Thai basil or a combination

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.