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.
- 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.