Chilled Cucumber Noodles

Steps

1. 1

   Take half of the English cucumber slices, give them a rough chop, and add them to the bowl of a blender, a food processor, or a medium mixing bowl if using an immersion blender.

2. 2

   Add the smashed garlic, 3 tablespoons white wine vinegar, 3 teaspoons sugar, 2 teaspoons salt, and 1 cup cold water to the bowl with the chopped cucumbers.

3. 3

   Blend the mixture until completely smooth, which should take about 2 minutes.

   Start 2-minute timer
4. 4

   Transfer the blended cucumber mixture to a large mixing bowl and stir in 2 cups of ice until the ice has melted.

5. 5

   Place the cucumber broth in the refrigerator to chill while you prepare the remaining ingredients.

6. 6

   Thinly slice the half sweet onion and rinse the slices under cold water; drain and set aside.

7. 7

   Bring a large pot of water to a boil and cook the somen noodles according to the package directions, approximately 2 minutes.

   Start 2-minute timer
8. 8

   Drain the noodles and rinse thoroughly with cold water until the noodles are cold and feel bouncy; shake out as much excess water as possible.

9. 9

   Divide the cooled noodles into four individual serving bowls.

10. 10

    Divide the chilled cucumber broth between the bowls and top each with the sliced tomatoes, sliced basil, rinsed onion, and the remaining sliced cucumber.

11. 11

    Finish each bowl with a healthy drizzle of olive oil and serve immediately.