Iced Korean Cucumber Soup Recipes

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.

Steps:

• Combine orange juice, lime juice, lemon cucumbers, cantaloupe and honey in a food processor (or blender) and blend until smooth. Stir in yogurt and mint. Chill for at least 2 hours and serve cold.

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.

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.

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.