Naing Kuk (Cold Cucumber Soup)

SOUP
My son, Rowan, brought this recipe back from the World Scout Jamboree in Korea. We are harvesting our aquaponics grown Lebanese cucumbers and this recipe is idea for our hot Christmas period, especially at lunchtime.
Ingredients
2 medium cucumbers, each about 6 ins 15 cms long
2 tsp light soya sauce
1 1/2 Tblsp white vinegar
1 Tblsp chopped green onions
1/2 tsp sugar
1/2 tsp chilli powder
1 1/2 tsp sesame oil
2 pts 1 Lt vegetable stock
2 tsp white sesame seeds
Method
Peel the cucumbers and slice thinly. Place in a dish and add the soya sauce, vinegar, green onion, sugar, chilli powder and sesame oil. Set aside for 1 hour.
Then add the stock.
Toast the sesame seeds in a small pan over medium heat until they turn golden and begin to pop. Grind finely.
Transfer the soup to a tureen and sprinkle on the sesame seeds.
Serve at room temperature or slightly chilled.
Serves 4 people.

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