Cucumber Soup With Soy and Scallions

By Mark Bittman

Updated June 7, 2021

  • William Brinson
Media 1 of 1
Total Time
30 minutes
Rating
4(102)
Comments
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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

  • 2 medium cucumbers

  • 3 tablespoons soy sauce

  • 2 tablespoons rice-wine or white-wine vinegar

  • 1 small chile, stemmed, seeded and minced, or ¼ teaspoon cayenne, or to taste

  • 2 teaspoons sugar

  • 3 cups chicken stock, chilled

  • ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

16 grams carbs; 5 milligrams cholesterol; 117 calories; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 2 grams fat; 1 gram fiber; 925 milligrams sodium; 7 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

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Ratings

4 out of 5
102 user ratings
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Comments

Gail

Unexpected flavor. good with nasturtium leaves.

tammy

I haven't made this yet but in an early morning haze i just tried to find out what orarugula is! To quote the great prophet Homer SImpson - "D'oh".

Beth

Made this since I was looking for a non-creamy cucumber soup. It was ok, but not a keeper. Mark’s recipes are usually a hit with us but not this one. Oh well, onward!

Joy

This made a delicious drink when blended!

Tom

Great recipe, and easily adapted. We topped with some Furikake as we served for added depth of flavor.

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