Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon.
Slice them into thin half-rounds.
In a large bowl, combine cucumbers, soy sauce, vinegar, salt, green onion, and sesame seeds.
Set aside to marinate for 30 minutes.
Add water and stir well.
Refrigerate for 1 to 2 hours.
Before serving, sprinkle with cayenne pepper and add 3 or 4 ice cubes to keep the soup cold.
Cold Cucumber Soup:
Although cucumbers are found all over the world, they originated in southern Asia.
This soup, often served in the summer, features the cucumber's crisp, refreshing taste that stimulates faded hot-weather appetites.
Koreans sometimes enhance it with toasted seaweed.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this refreshing cold cucumber soup with a light and citrusy white wine such as a Sauvignon Blanc or a Pinot Grigio. The bright acidity of the wine will complement the crispness of the cucumber, creating a delightful and cooling combination.