• 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.