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Korean Gazpacho

Ingredients:

  • 2 large cucumbers, peeled and julienned
  • 2 cups chicken broth
  • 1 cup water
  • cup white vinegar
  • cup light Soy Sauce
  • 1 TBS Sesame oil
  • 1 tsp white sugar
  • 1 tsp pepper (or to taste)
  • 4 green onions, chopped
  • 2 TBS toasted sesame seeds
  • Ice cubes (about 20)

Instructions:

  • Mix together the chicken broth, water, vinegar, soy sauce, sesame oil, sugar and white pepper.
  • Stir in the cucumber and green onions.
  • Chill well.
  • Immediately before serving stir the ice cubes and sesame seeds into the soup.
  • As the ice cubes melt it will dilute the flavor, so add enough to make it cold, but not too many that the strong, tangy taste is over-diluted.




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