Recipe - Pepper And Corn Soup With Basil

YIELD: 4 SERVINGS
2 lg Cucumbers (abt. 2 lbs.)
1 teaspoon Salt
2 One half teaspoon Sugar
1 One half Tb White vinegar
1 One half teaspoon Sesame oil
One half cup Sweet red peppers; julienned
Peel, wash and dry
cucumbers. Cut in half

lengthwise and remove seeds with a spoon or a grapefruit knife. Slice into
1/4inch pieces. In a bowl, thoroughly mix the cucumber slices with the
salt and allow to rest for 1 hour (this will remove excess water from the
cucumbers). Drain off water and add sugar, white vinegar and sesame oil.
Mix well. Add julienned peppers and toss together. Allow to marinate,
covered and refrigerated overnight. Serve cold. Adapted "From the Earth:
Chinese Vegetarian Cooking" by Eileen YinFei. Per serving: 58.8 cal, 2 g
fat, 0 mg chol, 538 g sod. ++++

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip