Jajik (Yogurt and Cucumber Soup)
Pour yogurt in bowl and whisk gently until smooth. Chop garlic and blend with salt with the side of a knife to form a paste.
Peel cucumbers, leaving a little of the peel. Cut into four spears, then into -inch pieces. Add garlic paste and cucumbers to bowl with ice cubes. Refrigerate at least 2 hours. Before serving adjust salt and remove ice cubes.
Serves four to six.
<div class="infoBox"> <h1>Ingredients</h1> <div class="infoBoxContent"> <div class="infoArea"> <ul class="recipeItems"> <li>1 quart homemade or purchased plain yogurt</li> <li>1 clove garlic, chopped</li> <li>1 teaspoon kosher salt</li> <li>2 regular or 4-6 Kirby (pickling) cucumbers</li> <li>2-3 tablespoons finely chopped mint</li> <li>2-3 tablespoons chives, finely chopped chives or white parts of green onions</li> <li>3-4 ice cubes</li> </ul> </div> </div> </div>