Chinese Cucumber Soup

Twelve months of monastery soups

Place the broth in a soup pot and bring it to a boil.

Add the cucumbers , mushrooms , scallions , salt , and pepper.

Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes.

Blend the soup in a blender.

Add the extra seasonings-sesame oil , vinegar and ginger- and blend well.

Refrigerate the soup for a few hours and serve cold.

Or reheat the soup and serve it hot as the chinese do.

chicken broth, salt and pepper, cucumbers, sesame oil, mushrooms, rice vinegar, scallions, ginger powder