A refreshing non-dairy version!
2 medium cucumbers
3 tablespoons soy sauce
2 tablespoons rice-wine or white-wine vinegar
1 small chili, stemmed, seeded-and minced, or 1/4 teaspoon cayenne
2 teaspoons sugar
3 cups chicken stock, chilled
½ cup minced scallions, both white and green parts
1 cup chopped greens (optional)
1 cup roughly chopped cilantro, mint, Thai basil or a combination
Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandolin is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
Add stock, scallions, greens if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.