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Armenian Cucumber Yogurt Soup (Jajek)

Armenian · Starter · Easy

Armenian Cucumber Yogurt Soup (Jajek)

Total
2 hr 10 min
Prep
2 hr 10 min
Serves
4
Calories
90
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Cool yogurt, crisp cucumber and dried mint make a light, spoonable soup with a gentle garlic bite. A short chill lets the flavors come together.

Thin enough to sip from a spoon, Armenian Cucumber Yogurt Soup (Jajek) sits between a cooling side and a light starter. Water loosens the yogurt while small cucumber pieces keep their crunch against the smooth base.

Use plain whole-milk yogurt with a clean, tangy flavor. Grate the garlic finely so no one gets a sharp chunk, and crumble the dried mint between your fingers to release its aroma before chilling.

FreshTangyHerbyNo CookSummerMake AheadVegetarianGluten-freeNut-freeEgg-freeLow-carb

Method

  1. Whisk the plain yogurt and cold water in a bowl until smooth and pourable. Stir in the garlic and salt.

  2. Crumble the dried mint between your fingers and add it with the cucumber. Stir well so the pieces are evenly distributed.

  3. Cover and refrigerate for until thoroughly chilled. Stir again before dividing among four small bowls.

Forkue tips

  • For a thicker side, start with half the water and add the rest only if you want a soup-like consistency.

Storing and reheating

Refrigerate covered for up to 2 days. Stir before serving because the yogurt can separate and the cucumber releases water. Freezing spoils the smooth texture and crisp cucumber.

Nutrition per serving, estimated

90Calories
5gProtein
8gCarbs
4gFat

Armenian Cucumber Yogurt Soup (Jajek): FAQ

Can I use Greek yogurt?

Yes. It needs a little more water to reach the same spoonable consistency. Whisk the water in gradually rather than adding it all at once.

Do I need to peel the cucumber?

Thin-skinned cucumbers can stay unpeeled. Peel a waxed or thick-skinned one, and scoop out large watery seeds before dicing.

How do I store and reheat Armenian Cucumber Yogurt Soup (Jajek)?

Refrigerate covered for up to 2 days. Stir before serving because the yogurt can separate and the cucumber releases water. Freezing spoils the smooth texture and crisp cucumber.

How long does Armenian Cucumber Yogurt Soup (Jajek) take?

About 2 hr 10 min in total: 2 hr 10 min prep and 0 min cooking.

What do I need to make Armenian Cucumber Yogurt Soup (Jajek)?

The key ingredients are plain yogurt, garlic, dried mint and cucumber, plus pantry basics.

Any tips for Armenian Cucumber Yogurt Soup (Jajek)?

For a thicker side, start with half the water and add the rest only if you want a soup-like consistency.

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