CHINESE COLD CUCUMBER SOUP

This soup is also excellent served hot the way the Chinese serve it, but we like it cold in the summer.  Sesame oil is a bit pricy, but just a little adds a lot of flavor, which is how it is used in Chinese cooking.  Budget-friendly tip:  Peeled fresh ginger keeps for weeks in the freezer.  I shave some off with a sharp knife to use in a recipe, then return it to the freezer.

3  14.5 ounce cans low sodium chicken broth

2 medium cucumbers, peeled, seeded, and diced

3 large mushrooms, thinly sliced

4 green onions, chopped, or 1/2 cup chopped onion

1 tablespoon sesame oil

4 teaspoons rice vinegar

2 teaspoons minced fresh ginger root, or 1/2 teaspoon powdered ginger

salt and pepper

Bring broth to boil.  Add cucumbers, mushrooms, and onions.  Cover and simmer for 15-20 minutes.  Stir in sesame oil, rice vinegar, ginger, and salt and pepper to taste.    Allow to cool until it can be placed in a blender container, or add a few ice cubes.  Puree in blender in batches.  Chill or serve hot.