2 md Cucumbers
2 tb Light Soy Sauce
1 1/2 tb White Vinegar
1 tb Chopped Green Onions
1/2 ts Sugar
1/2 ts Chili Powder
1 1/2 ts Sesame Oil
5 c Chicken Stock
2 ts White Sesame Seeds
Peel the cucumbers and slice very thinly. Place in a dish and add the soy sauce, vinegar, green onions, sugar, chili powder and sesame oil. Set aside for 1 hour, then add the chicken stock. Toast the sesame seeds in a small pan over medium heat until they turn golden and begin to pop, then grind finely. Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve at room temperature or slightly chilled. Typed by Syd Bigger.