Korean Chilled Cucumber Soup with Garden Mint 🥒🌿❄️

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Crisp cucumbers, a whisper of vinegar, and cooling garden mint come together in this ultra-refreshing Korean-inspired summer soup.

Some summer days are so hot, even standing over the stove feels like too much. This is the kind of recipe I reach for in that moment—a no-cook dish that’s light, hydrating, and full of garden brightness. Known as oi naengguk in Korean cuisine, this chilled cucumber soup is traditionally made with thinly sliced cucumbers, cold water, vinegar, and sesame. I’ve added a touch of garden mint to bring a new dimension to the cooling effect—it’s a beautiful blend of flavors, and it’s ready in minutes.

It’s the perfect first course for a summer meal, or a mid-afternoon reset when the heat starts to take its toll. Simple, clean, and garden-honoring.

Ingredients 🛒

• 2 cups cold water ❄️
• 2 tablespoons rice vinegar or apple cider vinegar 🍎
• ½ teaspoon salt 🧂
• 1 teaspoon sugar or honey 🍯 (optional)
• 2 cups thinly sliced cucumbers (Persian or English) 🥒
• 1 tablespoon chopped fresh mint 🌿
• 1 teaspoon toasted sesame seeds
• ½ teaspoon sesame oil (optional) 🫒
• Optional: sliced green onion, ice cubes for serving

Instructions 🍽️

1. Make the broth.
In a medium bowl or large measuring cup, whisk together cold water, vinegar, salt, and sugar or honey (if using). Stir until the salt dissolves. 💧

2. Prepare the cucumbers.
Thinly slice cucumbers using a mandoline or sharp knife. You want paper-thin slices so they soften slightly in the broth but still keep their crunch. 🥒

3. Assemble and chill.
Add cucumbers, chopped mint, and sesame seeds to the broth. Let chill in the fridge for at least 10–15 minutes before serving. Garnish with a drizzle of sesame oil and green onion if you like. Add a few ice cubes to the bowl on extra hot days. ❄️

Tips & Variations 🧠

• Garden add-ins: A few sprigs of Thai basil, lemon balm, or even shiso can work beautifully here if you grow them. 🌱
• More traditional: Skip the mint and add thin strips of seaweed or a few drops of soy sauce for a classic Korean profile.
• Make it a meal: Serve alongside rice, kimchi, grilled tofu, or a simple egg pancake for a cooling summer lunch. 🍚🍳

Garden Reflections 🌼📓

This soup reminds me how little it takes to feel nourished in the garden season. When the heat is heavy and the to-do list is long, a bowl of something cool, bright, and simple can feel like a pause button. I’ve made it with different mints over the years—peppermint, spearmint, even chocolate mint once—and each time, it brings its own kind of refreshment.

It’s not flashy, but it’s faithful. And on the hottest days, that’s exactly what I need. 💧🌿

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