This cold soup combines tangy and refreshing soup with thin slices of pickled cucumber. It can be eaten throughout the year, but it is best served in the midsummer, chilled with ice cubes to whet one’s appetite. The cucumbers used for this dish are pickled in salt. When rinsed with water, it takes on a crunchy and springy texture with a salty kick, making it perfect as a side dish. Pickled cucumber can also be tossed in a spicy sauce to make Pickled Cucumber Salad. To prepare this cold soup, the pickled cucumber is tossed with minced garlic and chili pepper powder, plated in a bowl, poured over a chilled soup made with vinegar, sugar, and salt, and then finished with ice cubes. The refreshing soup goes perfectly with crunchy pickled cucumber.

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