Chilled Cucumber Soup recipe - ingredients, nutrition and when to eat it
This summer soup is made by serving cucumber in a cold, vinegary broth. The crisp cucumber and tangy flavor make it a refreshing side for a meal on a hot day.
Vegetables · 10 minutes to cook
Nutrition (per 362.5g serving): 30.9 kcal · protein 1.7g · carbohydrate 5.5g · fat 0.7g · sodium 707mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cucumbers release a lot of water if they sit in the broth too long, so you can add them just before serving.
Tips: Adjust the tanginess and seasoning by adding vinegar and salt a little at a time.
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Ingredients (1 serving)
- Cucumber — 0.5 pc
- Water — 200 ml
- Vinegar — 1 Tbsp
- Soy Sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Salt — 0.3 tsp
- Whole Sesame Seeds — 0.5 tsp
- Ice — 4 pc