Go Back
+ servings

Serevan’s Ja’jik (Armenian-Style Chilled Yogurt Soup)

Armenian-style chilled yogurt soup with fresh herbs. Simple, fast and fresh. A perfect summertime treat!
Prep Time 20 mins
Blending & Finalizing the Soup 10 mins
Total Time 30 mins
Course Appetizer, Side Dish, Soup
Servings 6 servings

Ingredients
  

  • 2 lbs Persian, Kirby, or European cucumbers (peeled and deseeded)
  • 4 cups plain whole milk yogurt or labneh (Labneh will need to be diluted with milk or water to achieve soup consistency.)
  • ¼ cup water
  • 2 tbsp Kosher salt
  • 2 garlic cloves
  • 1 shallot
  • ¼ cup fresh cilantro (well packed)
  • ¼ cup fresh mint leaves (well packed)
  • ¼ cup fresh dill (well packed)
  • ½ cup light olive oil
  • fresh lemon juice (from a whole lemon)
  • cayenne pepper (dash, optional)
  • fresh limes juice (from a whole lime, optional)

Instructions
 

  • Finely dice 1/3 of the peeled, deseeded cucumbers and store them in the refrigerator until ready to use.
  • Coarsely chop the remaining prepped cucumbers and set aside until ready to use.
  • Use the chiffonade method to cut all of the herbs. Set aside until ready to use.
  • Place half of the coarsely chopped cucumbers in a blender with ¼ cup water; blend well. With the blender running, add the remaining coarsely chopped cucumbers, shallots and garlic along with 1 ½ Tbsp. of the Kosher salt. Blend the mixture for at least 30-40 seconds, or until everything is well-blended.
  • Add the yogurt to a bowl large enough to hold double or triple its size. Add the puréed cucumber mixture. Using a whisk, blend well.
  • As you whisk, slowly drizzle in most of the olive oil and continue mixing until the oil is absorbed.
  • Take the diced cucumbers from the refrigerator and place in a separate bowl. To it, add the remaining 1 ½ Tbsp. salt, most of the herbs, lemon juice, and lime juice, if using. Toss well so everything is coated with the salt and juice.
  • Add the cucumber-herb mixture to the yogurt and puréed cucumber; mix well. Check for seasonings and adjust, if necessary.
  • To serve: Place ja’jik in individual bowls, add an ice cube, if desired. Garnish with some of the remaining herbs and a drizzle of olive oil.
Tried this recipe?Let us know how it was!