Crisp and Refreshing Chilled Cucumber Soup: An Easy Recipe to Boost Your Summer Appetite
Crisp and Refreshing Chilled Cucumber Soup: An Easy Recipe to Boost Your Summer Appetite
Perfect for When You Lack Appetite in Hot Summer! Sweet and Sour Chilled Cucumber Soup Recipe
When the summer heat hits and your appetite wanes, the first dish that comes to mind is often a refreshing bowl of chilled cucumber soup! ^^ It’s a beloved summer staple because of its simple ingredients and easy preparation. Today, I’m excited to share a detailed recipe for a sweet and sour chilled cucumber soup that you can easily enjoy at home. The crisp cucumbers and plump seaweed create a wonderfully refreshing flavor, and the cool broth will make you forget all about the heat.
Main Ingredients- 1 fresh cucumber (approx. 200g)
- 6g dried seaweed
- 1/2 sweet onion (approx. 50g)
- 1-2 red chili peppers for color
- 1L anchovy broth (or water)
Sweet and Sour Seasoning- 5 Tbsp vinegar
- 4 Tbsp sugar
- 1 Tbsp salt (adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 5 Tbsp vinegar
- 4 Tbsp sugar
- 1 Tbsp salt (adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, soak 6g of dried seaweed in cold water for about 10-15 minutes until it’s fully rehydrated. Once softened, drain it and set aside.
Step 2
Wash the cucumber thoroughly. Then, use the back of a spoon or a knife to gently scrape out the seeds. This step ensures a cleaner texture.
Step 3
Cut the prepared cucumber into lengths of about 5-6 cm, and then thinly slice it into strips. Aim for a thickness of about 0.3 cm so that it remains crisp.
Step 4
Remove the stem from the red chili pepper, slice it in half lengthwise, remove the seeds, and then thinly slice it on the diagonal. This will add a beautiful pop of color. (You can use green chili peppers for a spicier kick.)
Step 5
Thinly slice the onion into strips, similar in thickness to the cucumber. The onion’s natural sweetness will subtly infuse the broth.
Step 6
Rinse the rehydrated seaweed under cold running water 3-4 times, gently rubbing it with your hands to remove any debris. Squeeze out all the excess water and then chop it into bite-sized pieces.
Step 7
In a large bowl, pour 1L of chilled anchovy broth. Add 5 Tbsp vinegar, 4 Tbsp sugar, 1 Tbsp salt (to taste), 1 Tbsp minced garlic for flavor, and 1 Tbsp toasted sesame seeds. Stir well with a whisk or spoon until all the powdered seasonings have completely dissolved.
Step 8
Add the prepared cucumber strips, sliced onion, chopped seaweed, and diagonally sliced red chili peppers to the seasoned broth. Mix everything gently to combine.
Step 9
The chilled cucumber soup is delicious served immediately, but it tastes even better when chilled in the refrigerator for a while. Serve it with ice cubes just before eating for an extra cool and refreshing treat on a hot summer day! ^^
