Cold Cucumber Soup

Fresh Greens, Cayenne and Rice Vinegar
No Cooking Required

Cold Cucumber Soup, a Fusion Dish

Cold Cucumber Soup

This simple and refreshing soup is ideal for hot weather: as long as you use ready-made Chicken Stock and don’t have to make from scratch, it can be assembled totally without any use of heat in the kitchen.

This recipe will make about 4 servings, and total preparation and chilling time is about half an hour.

Cold Cucumber Soup

Asian Fusion


2 medium Cucumbers

Tofu Medium Firm

Tofu3 tablespoons Soy Sauce

2 tablespoons Rice Vinegar
1 small hot Chili, like Thai Chili or Serrano, stemmed seeded and minced or
¼ teaspoon Cayenne Pepper or to taste
2 teaspoons Sugar
3 cups Chicken Stock, chilled
½ cup minced Scallions, both white and green parts
1 cup chopped Watercress or Arugula, or a mixture
1 cup roughly chopped Cilantro, Mint, Thai basil or a combination
4 ounces Bean Curd, Tofu, cut in half-inch dice


First, peel the Cucumbers, then cut them in half lengthwise,  Scoop out the seeds, then slice the Cucumbers as thinly as possible crosswise.  Mix them in a large bowl with the Soy Sauce, Vinegar, Cayenne or Chili Pepper and Sugar, then refrigerate for another 20 minutes or so.

Using rice vinegar to cook Asian dishes

Rice Vinegar

When ready to serve, add the Scallions, Watercress or Arugula if using and combine with the Chicken Stock.

Before serving, put about an ounce of Bean Curd cubes in the center of each soup bowl, ladle in the cold soup, and top with additional herbs of your choice and serve.


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