Instructions: 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.

Yield: 4 servings

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