Jajik (Yogurt and Cucumber Soup)
Published7/16/2008 12:08 AM
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.
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Ingredients
- 1 quart homemade or purchased plain yogurt
- 1 clove garlic, chopped
- 1 teaspoon kosher salt
- 2 regular or 4-6 Kirby (pickling) cucumbers
- 2-3 tablespoons finely chopped mint
- 2-3 tablespoons chives, finely chopped chives or white parts of green onions
- 3-4 ice cubes
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