Iced Korean Cucumber Soup Recipes

ICED CUCUMBER SOUP

Steps:

• Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve, rinse them under water and pat dry with towels.
• In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in the olive oil, making sure yogurt absorbs it all. Add the garlic clove and mint, cover and refrigerate until well chilled. (If taking the soup on a picnic, chill it first in a bowl, then transfer it to a thermos.)
• Before serving, remove the garlic cloves, give the soup a stir and thin with ice water if you wish; adjust the seasoning.
• Ladle the soup into chilled soup plates and stir in the raisins, then garnish with walnuts and chives. If you wish, immediately before serving, you can drop some crushed ice into each plate.

KOREAN COLD CUCUMBER SOUP

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!

ASIAN-STYLE CUCUMBER SOUP

Steps:

• 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 bowl with soy sauce, vinegar, chili 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.

CUCUMBER SOUP

Steps:

• Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
• Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.

ICED CUCUMBER SOUP

Steps:

• Whisk together the milk and yogurt.
• Gradually add the wine and lemon juice.
• Stir in the onion, garlic, cucumber, salt and pepper.
• Cover and refrigerate 1 hour before serving.
• Garnish as you wish.

ICED CUCUMBER SOUP

Steps:

• Sprinkle cucumber with salt.
• Beat yogurt until smooth in a mixing bowl and stir in iced water.
• Drain cucumber and dry with a clean tea towel or paper towels.
• Rub another bowl with crushed garlic.
• Place oil in this bowl and stir in the yogurt and water, cucumber, mint, sultanas and chopped and crushed garlic. (Alternatively you could whirl the yogurt, water, cucumber and garlic in a blender before adding the mint and sultanas).
• Chill before serving.

ICED KOREAN CUCUMBER SOUP

Steps:

• 1. If the cucumbers are waxy, peel them. If the skin is thin and unwaxed, leave it on. Slice the cucumber into matchstick pieces, about 2 inches in length. An easy way to do this is to slice thin, flat strips using the wide blade of a grater. Then, stack the strips on each other and slice them lengthwise into skinny, 1/4-inch wide strips. Finally cut these strips crosswise into 2-inch lengths. 2. Trim the "beards" off the green onions and slice them on the diagonal into 1/4 inch wide bits. 3. In a large serving bowl, mix together the chicken broth, water, cider vinegar, soy sauce, sesame oil, sugar and white pepper. Stir in the cucumber and green onions. Chill well. At this point the soup will keep for several hours. 4. Just before serving, stir the ice cubes and sesame seeds into the soup. Taste the soup to correct the seasonings. It should be pleasantly tart and slightly salty, with a hint of sesame. If the flavorings seem too strong, then dilute with additional water, but keep in mind that the ice cubes will thin down the flavors as they melt.