Making the best cold cucumber soup in the hot summer
In this hot summer, even if you have the best bite It's such a cool golden recipe for cold cucumber soup!!! The recipe is so simple and delicious. Let's make cold cucumber soup together!
6 serving
Within 15 minutes
따봉이kitchen
Ingredients
  • Cucumber
    2ea
  • onion
    1/2ea
  • Seaweed
    1handful
  • Cheongyang red pepper
    3ea
  • Garlic
    3piece
  • Water
    5cup
  • Vinegar
    1/4cup
  • Soy sauce
    3TS
  • Salt
    2TS
  • Sugar
    2TS
  • Sesame
    1ts
  • Sesame oil
    1TS
Cooking Steps
STEP 1/12
Please prepare the ingredients.
STEP 2/12
Seasoning ingredients (water, soy sauce, plum juice, etc.)
Take out the sesame oil and mix it well in a bowl and mix it well.
STEP 3/12
Slice the onions thinly.
STEP 4/12
Chop the cheongyang pepper and chop the garlic on the side.
STEP 5/12
Cut the cucumber into thin slices and prepare it.
STEP 6/12
Put water in a pot and boil about 3 tablespoons of flower salt.
STEP 7/12
When the water boils, add the sliced cucumbers, turn off the heat, and take them out.
STEP 8/12
Rinse the cucumbers with cold water.
STEP 9/12
Add the sliced cheongyang pepper and garlic to the cold soup stock.
STEP 10/12
Put in the soaked seaweed, too.
STEP 11/12
Add hinbunde chinchin cucumber and sliced onion.
STEP 12/12
Lastly, add saliva oil and finish it off.
Prepare any vegetables you want~~~!!!. Taste salt and soy sauce as much as you like and add or subtract~~~!!!. The reason why you shred garlic without mincing it is because it looks messy when you shred it, so it's neat and good to shred~~~!!! If you boil cucumbers once, they become greener The crunch lasts for a long time!
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