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Chilled Yogurt-Cucumber Soup (Jajuk)

No matter what type of cucumber you find, here’s a favorite hot-weather recipe combined plain yogurt that will cool you down the instant you take the first sip.
Prep Time 15 mins
Refrigeration Time 1 hr
Total Time 1 hr 15 mins
Course Appetizer, Soup
Servings 4 servings


  • 1 seedless cucumber (washed and peeled. If you don't have Armenian cucumbers then English cucumbers work well here too. )
  • 2 cups plain yogurt
  • ½ cup cold water
  • 1 garlic clove (squeezed through a garlic press, or hand-mashed)
  • 2 tsp crushed dried mint
  • salt (to taste)


  • Cut the cucumber in quarters, lengthwise. Slice each section into thin pieces.
  • In a large bowl, whisk together the yogurt with the water.
  • To the yogurt, stir in cucumbers, garlic, if using, salt, and mint. To keep this very cold, add a few ice cubes. Cover and refrigerate until ready to serve.
  • To serve, stir, ladle into bowls, and add an ice cube in each bowl. Garnish with fresh sprigs of mint.
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