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Asian-style cucumber soup

Mark Bittman

2 med. cucumbers, peeled, seeded, very thinly sliced in half-moons
3 Tbs. soy suace
2 tbs. rice wine vinegar, or other white wine vinegar
1 samll chili, stemmed, seeded and minced or 1/4 tsp. cayenne
2 tsp. sugar
3 c. chicken stock, chilled
1/2 c. scallions, both green and white parts minced
1 c. arugula or watercress, finely chopped
1 c. cilantro and/or mint, chopped
Mix cucumber slices with soy, vinegar, chili and sugar. Refrigerate for about 20 min. Add stock, scallions, watercress. Adjust seasoning to taste and sprinkle with herbs before serving.