Ingredients
Ingredients:
- 1 English cucumber (about 12 ounces) or 4 persian/kirby cucumbers
- 1 ½ cups cubed watermelon, about ½ inch in size
- 1 cup cold water
- 8 ice cubes
- 1 tablespoon toasted sesame seeds
Seasoning:
- 1 teaspoon minced ginger
- 1 large clove garlic, minced
- 1 green onion, trimmed and minced
- 1–2 fresh red chili pepper, trimmed and minced (optional)
- 1 teaspoon sea salt
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 ½ Tablespoons rice vinegar
- Ground black pepper to taste
Instructions
Prepare the cucumber: Cut the cucumber into thin slices. Then stack the cucumbers and slice through them to yield thin matchsticks. Place the cucumbers in a bowl.
Season the cucumbers: Add the seasoning ingredients to the cucumbers and stir to combine. Let the cucumbers sit for 5 minutes. This will draw out some liquid and create the base of your soup.
Pour the cucumbers into a large bowl with all of the juice. Pour the water over the cucumbers and gently stir to combine.
Add the watermelon to the center of the bowl.
Sprinkle some of the sesame seeds on top.
Drop the ice cubes into the soup and serve Chilled Watermelon Cucumber Soup immediately.
Notes
*You can also make individual servings of the soup. It is easier to make the cucumber soup first and then portion the soup into the soup bowls before finishing the final steps.
Keywords: chilled, no cook, summer, watermelon, cucumber, soup