Name: Cool Down! The Easiest 5-Minute Summer Yogurt Soup!
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups plain yogurt (or 1 cup greek yogurt); 2 medium cucumbers; ½ cup red onions (diced); ¼ cup fresh mint (finely minced); 2 teaspoons lemon juice; salt and white pepper to taste; ¼ cup fresh dill (finely minced (optional))

The secret to a truly refreshing cucumber yogurt soup, often known as Jajuk, lies in the quality of your yogurt and the freshness of your herbs. This no-cook recipe is incredibly simple to prepare, making it an ideal choice for a light lunch or a cooling appetizer on a warm day. This cucumber yogurt soup combines the creamy tang of strained yogurt with crisp cucumbers and aromatic fresh herbs, offering a delightful balance of flavors and textures. It’s a dish I often turn to when I need something quick, hydrating, and utterly satisfying without turning on the stove.

⏱ Time: 15 min

👥 Servings: 4

📊 Level: Easy

🥗 7 ingredients

Cool Down! The Easiest 5-Minute Summer Yogurt Soup!

Cucumber yogurt soup: savor this refreshing Jajuk with fresh herbs for a light and cooling summer meal. Easy, no-cook recipe perfect for hot days.

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Prep Time 15

Total Time 15

Servings: 4

Course: Soup

Cuisine: Mediterranean

Calories: 90

Ingredients Method Notes

Ingredients

2 cups plain yogurt (or 1 cup greek yogurt)
2 medium cucumbers
½ cup red onions (diced)
¼ cup fresh mint (finely minced)
2 teaspoons lemon juice
salt and white pepper to taste
¼ cup fresh dill (finely minced (optional))

Method

If using regular yogurt: Fold cheesecloth into 6 layers and place over a sieve. Place sieve layered with cheesecloth over a bowl, allowing 2-inch space below sieve to collect excess liquid without touching the bottom.
Scoop yogurt into cheesecloth and wrap cheesecloth around yogurt. Cover all with plastic wrap. Allow to sit in the refrigerator overnight until liquid has drained from the yogurt.
Scrape yogurt with a rubber spatula from the cheesecloth into a non-metal bowl.
Peel cucumbers and cut in half lengthwise. Using a teaspoon, scoop out seeds. Discard seeds. Cut each half into 6 fairly even slices lengthwise. Cut crosswise to make approximately ¼ to ½ inch dices.
Stir in remaining ingredients and let flavors meld in the refrigerator for 2 or more hours. Adjust seasoning if needed.

Notes

– For extra creaminess, use full-fat plain yogurt or Greek yogurt. If using regular yogurt, ensure it’s well-strained to achieve a thick, rich consistency.
– When mincing fresh herbs like mint and dill, use a very sharp knife to avoid bruising, which can diminish their bright, fresh flavor and color.
– Taste and adjust the salt and white pepper after the soup has chilled for at least an hour, as the flavors will meld and intensify.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For extra creaminess, use full-fat plain yogurt or Greek yogurt. If using regular yogurt, ensure it’s well-strained to achieve a thick, rich consistency.
When mincing fresh herbs like mint and dill, use a very sharp knife to avoid bruising, which can diminish their bright, fresh flavor and color.
Taste and adjust the salt and white pepper after the soup has chilled for at least an hour, as the flavors will meld and intensify.

This simple cucumber yogurt soup is a testament to how fresh ingredients can create a deeply satisfying meal. Experiment with different fresh herbs or a touch of garlic for your own twist. Enjoy this cool and zesty delight!