Chilled Cucumber Soup

Name: Chilled Cucumber Soup
Yield: 745 g
Ingredients: Water (drinking water) 500 ml; Salt 3 g; Apple Vinegar 20 ml; Allulose Powder 8 g; Brewed Soy Sauce 501 5 g; Buckwheat Noodle Sauce 8 ml; Red Pepper Flakes 3 g; Squeezed Lemon Juice 5 ml; Rich Soy Sauce 8 ml; Allulose 5 g; Pickled Cucumber 80 g; Cheongyang Chili Pepper 50 g; Onion 50 g

Difficulty EASY 86 kcal

#Chilled Cucumber Soup #Summer Food #Soup #Cold Soup #Cucumber Recipe #Refreshing Food #Diet #Simple Recipe #Vegetable Dish

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Ingredients

Main ingredients

Water (drinking water) 500 ml
Salt 3 g
Apple Vinegar 20 ml
Allulose Powder 8 g
Brewed Soy Sauce 501 5 g
Buckwheat Noodle Sauce 8 ml
Red Pepper Flakes 3 g
Squeezed Lemon Juice 5 ml
Rich Soy Sauce 8 ml
Allulose 5 g
Pickled Cucumber 80 g
Cheongyang Chili Pepper 50 g
Onion 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 29.75 g 84%

Protein 3.76 g 11%

Fat 0.8 g 5%

Serving size 745g

Cooking steps

1

Slice the cucumber thinly.
2

Sprinkle salt over the cucumber and let it sit for a while.
3

In a bowl, combine water, vinegar, sugar, salt, and ice. Mix well.
4

Squeeze out excess moisture from the cucumber and add it to the soup base.
5

Add minced garlic, sesame seeds, and julienned chili pepper, then mix.
6

Serve in a bowl and chill in the refrigerator before serving.

Chilled Cucumber Soup

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